Just stunning!! Sweet flavor and tangy at the same time. The mix of cabbage and meat together is absolutely divine! I would categorize it as a deluxe dish. By its luxurious colors. The flavors are so unusual and delicate. Most important it is to have all the ingredients ready. The process is a little long but the steps are easy. I truly loved making it! I hope you will enjoy it too!!! “Allez c’est parti!”
1 large cabbage
1 1/2 cup rice, Jasmine or basmati. Uncooked 150g
1 pound minced meat 500g
1 large or 2 Onions
4 garlic cloves
1 bunch of fresh coriander.
1/2 tbsp paprika
1/2 tbsp of cumin
1/4 tbsp of curcumin
1/4 tbsp of caraway
salt and pepper to taste
For the sauce
1 large onions
4 garlic cloves
1 case of concentrated tomato
1 tbsp of honey
1 tsp of paprika
1/4 case curcumin
1 tbsp sugar
Salt & pepper to taste
4 cups vegetable or chicken broth 1L
The method
First start by taking your cabbage, place it in a large pot filled with cold water, heat it up and bring to a boil, then cook the cabbage, turning it about once or twice during cooking. The cabbage should be ready when the leaves can easily be removed. When this is the case with the tip of a sharp knife remove the trunk of the cabbage. Maybe you should do it twice. And start taking the leaves apart from the cabbage. When the leaves no longer come off easily, put your cabbage back to boil until the leaves come off easily again. Then put them aside, and start your stuffing.
Take your rice, place it in a colander and rinse it until the water comes out clear. Take your onion remove the skin first, then thinly slice it. Take the garlic cloves and crush them. In a large bowl, place the meat, onions, garlic, then the spices and rice. Using gloves or clean hands, mix until all ingredients and spices are well incorporated. Set aside, then start your sauce. Start by taking your union. Remove and discard the first leaves, rinse and chop finely. Take the garlic cloves and crush them then I advise you to take a very large pot. It doesn’t need to be tall, but it does need to be wide. Pour a few drops of cooking oil on it. Start on high heat for just a few seconds to begin cooking the onions. Then reduce the heat and continue cooking until lightly colored and the onions are slightly tender. Then add the garlic and then the honey and stir until the honey is completely dissolved. Then add the tomato paste, sugar and spices and stir for a few minutes. Turn off the heat and set aside. I like to prepare this just before stuffing the cabbage leaves. But you can do it afterwards if you prefer
Now move on to filling the cabbage leaves, starting with the largest ones. Remove the center with the tip of the knife, the crispy part. Then with a tablespoon, fill it with stuffing and place it there just at the beginning of the cabbage leaf lengthwise.
Close by rolling the leave from the beginning where there is the stuffing, to the end of the leaf and everything very delicately, so as not to break the leaf, double the leaves if necessary . Then place the stuffed cabbage in the pot, and continue with all the other leaves until there is no more stuffing. If you have some extra leaves, set them aside for the end of the recipe. When all the stuffed cabbage are placed in the pot, pour the cooked vegetable or chicken broth and with a wooden spoon, move from one cabbage to another, gently so that the broth can mix with the sauce. Bring it to a boil, and reduce the heat between medium and low then cover and cook on low for 1h30 to 2h. Checking on the liquid every once in a while. The meat should be cooked, the rice melting and the cabbage ready to eat. It is usually served in pairs with a little sauce on top. It’s absolutely delicious, very original! A great recipe to make more often
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