# Egyptian-Style Stuffed Cabbage

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/474?l=en
Categories: Meat, Main Dishes

![Egyptian-Style Stuffed Cabbage](https://yalanjikitchen.s3.us-east-2.amazonaws.com/AllYalanjiImages/file_ff8prl.jpg)

## Ingredients

### Filling

- 1 whole white cabbage
- 2 cups Egyptian rice, soaked
- 125 g minced beef
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mixed spices
- 1 1/2 cups parsley, chopped
- 1/2 cup dill
- 1/2 head of garlic, crushed
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 large tomato, finely chopped
- 1 large tomato, blended
- 2 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 1/4 cup olive oil
- Salt and black pepper
- 1 tbsp each of cumin and coriander
- 2 tbsp dried mint
- Lemon juice

### For cooking

- 1/4 cup olive oil
- Boiling water
- Salt
- 2 chicken stock cubes
- 2 tbsp pomegranate molasses
- 1 head of garlic, sliced
- 2 tbsp lemon juice

## Method

1. In a large pot, cover the cabbage with water and 2 tbsp oil and boil until it starts to soften, turning it so the other side softens too. Remove, plunge into cold water and separate the leaves one by one. Trim the thick center rib and place it in the bottom of the cooking pot.
2. Mix the soaked rice with the meat, mixed spices, salt and black pepper and set aside.
3. In a deep pan, heat 2 tbsp olive oil, soften the onion and garlic, add the chopped and blended tomatoes, then the rice and meat mixture, stirring. Add the parsley, dill, cumin, coriander, mint, salt, black pepper, olive oil, pomegranate molasses and lemon juice. Turn off the heat and let it cool.
4. Roll the cabbage leaves loosely and at an angle, leaving one side open (one end wider than the other). Arrange in the pot with garlic slices between each layer.
5. Cover with boiling water, the stock cubes, olive oil and 2 tbsp lemon juice. Boil on high, check the salt and acidity, then lower the heat for 30 minutes to an hour depending on the cabbage. After half an hour add the pomegranate molasses, let it boil once and taste a roll for doneness. Rest briefly and serve hot.

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