Delicious Stuffed Cabbage

1. 1

   Wash and drain rice

2. 2

   Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.

3. 3

   Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.

4. 4

   Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.

5. 5

   Prepare stuffing of meat, rice, salt, pepper and the above spices

6. 6

   Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.

7. 7

   Press together firmly. Place layer of the saved stems

8. 8

   Place the whole garlic heads in between the rolled Malfouf.

9. 9

   Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on top. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter

10. 10

    You may serve this dish hot or at room temperature, depends on your personal taste.

* Per serving · 4 servings · Values may vary.