Split-Leaf Cabbage Rolls

chefs-mate chefs-mate 0 Comments
Servings: 2 cups Difficulty: Advanced
Jump To Recipe Print Recipe
Tender cabbage leaves stuffed with spiced beef and rice, simmered in a rich tomato sauce.
Split-Leaf Cabbage Rolls (Lebanese recipe image
Split-Leaf Cabbage Rolls (Lebanese recipe image
Print Recipe

Split-Leaf Cabbage Rolls

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 450

Description

These Lebanese-style cabbage rolls offer a comforting, hearty meal with tender leaves wrapped around a savory mixture of ground beef, rice, and aromatic spices. The filling is seasoned with allspice and garlic, creating a complex flavor profile that pairs beautifully with the mild sweetness of the cabbage. Simmered slowly in a tomato-based sauce with fresh mint and garlic, the rolls become incredibly flavorful and moist. This dish is perfect for family dinners, potlucks, or meal prepping, as the flavors deepen over time. Serve hot with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Combine 1.5 lbs of ground beef, 2 cups of uncooked white rice, 1 tbsp allspice, 1 tbsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper in a large bowl.
  2. Mix the meat and rice mixture thoroughly with your hands until evenly combined.
  3. If the mixture is too dry to hold together, add a small amount of tomato sauce and mix until it binds well.
  4. Steam or microwave the head of cabbage for 10-15 minutes until the leaves are loose and pliable.
  5. Remove the cabbage leaves one by one, cutting out the tough central rib to make them flat and easier to roll.
  6. Line the bottom of a large non-stick pot with the tough outer leaves or the trimmed ribs to prevent sticking.
  7. Place a portion of the meat mixture onto the center of a cabbage leaf, roll one side over, fold in the ends, and continue rolling tightly.
  8. Place the rolled cabbage seam-side down in the pot, arranging them in a tight layer.
  9. Spread a layer of tomato paste over the rolls and scatter 4-6 slivers of garlic around the layer.
  10. Repeat the process with remaining leaves, creating layers in a criss-cross pattern, stopping at least 1 inch from the top of the pot.
  11. Spread a generous layer of tomato paste over the top layer of rolls and sprinkle with dried mint.
  12. Fill the pot with water until the rolls are completely covered.
  13. Place an inverted heat-proof plate on top of the rolls and press down gently to keep them submerged.
  14. Cover the pot and simmer over low heat for 2 to 3 hours, or until the rice is tender and the cabbage is soft.
  15. While the rolls simmer, warm 1-2 cans of tomato sauce with a pinch of sugar in a separate saucepan.
  16. Serve the cabbage rolls hot, spooning the warm tomato sauce over each portion.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 130mg44%
Sodium 1400mg59%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 10g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Rewarm in the microwave or on the stovetop.

Tip: Do not add too much rice to the meat mixture, as it will expand during cooking and may cause the rolls to burst. Aim for a speckled appearance rather than a rice-heavy mix.

Variation: For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative.

Safety: Ensure the internal temperature of the beef reaches 165°F (74°C) for food safety.

Recipe Card powered by WP Delicious