Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Lebanon! This irresistible stuffed cabbage casserole is not just a meal - it's a delicious adventure that combines tender cabbage leaves, perfectly seasoned ground beef, and a rich, aromatic sauce that will make your kitchen smell like a traditional Lebanese home. Whether you're a food enthusiast looking to explore new cuisines or simply craving a comforting, hearty dish, this recipe promises to be your new favorite go-to meal that will impress family and friends alike.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Lebanese
Serves: 6 servings
Ingredients
- Cabbage leaves
- Ground beef
- Rice
- Onion
- Tomato sauce
- Allspice
- Salt
- Pepper
- Garlic
- Parsley
Instructions
- Prepare the cabbage leaves by carefully removing whole leaves from a large head of cabbage. Blanch the leaves in boiling water for 2-3 minutes until they become soft and pliable. Drain and set aside to cool.
- In a large mixing bowl, combine ground beef, uncooked rice, finely chopped onion, minced garlic, chopped parsley, allspice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Take each cabbage leaf and place a small portion of the meat mixture near the stem end. Roll the leaf tightly, folding in the sides to create a neat, compact package. Repeat with remaining leaves and filling.
- Grease a large casserole dish with olive oil. Arrange the rolled cabbage leaves seam-side down in tight, neat rows.
- Pour tomato sauce evenly over the cabbage rolls, ensuring each roll is covered. If needed, add a small amount of water to ensure the rolls are mostly submerged.
- Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for approximately 1 hour, or until the rice is fully cooked and the meat is tender.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the flavors to meld and makes the rolls easier to plate.
- Garnish with additional chopped parsley and serve hot, optionally with a side of yogurt or additional tomato sauce.
Tips
- Choose a fresh, large cabbage head for the most pliable leaves. Removing leaves can be tricky, so steam or blanch the whole head briefly to make separation easier.
- Don't overstuff your cabbage rolls - a small, compact filling ensures even cooking and prevents them from falling apart.
- Use a mix of ground beef with a slightly higher fat content (80/20) for more flavor and juiciness.
- If you prefer a lighter version, you can substitute ground beef with ground turkey or a plant-based alternative.
- For extra flavor, consider adding a splash of lemon juice or a sprinkle of cinnamon to the meat mixture.
- Make sure to cover the rolls completely with tomato sauce to keep them moist during baking.
- Let the casserole rest after cooking - this helps the flavors meld and makes serving much easier.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
