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Stuffed Cabbage Leaves [Malfoof Mehshi]:
Submitted by: Madame Wardeh | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 1/2 kg (48 oz) cabbage
• 1 cup short grain rice
• 400 g (14 oz) minced meat
• 1/4 cup lemon juice (as desired)
• 1/4 cup shortening or butter
• 1/4 cup Seville orange juice
• 1 tspn salt
• a dash of ground paprika
• a dash of ground cinnamon
• a dash of ground cumin
• 3 cups water
• 1 medium head crushed garlic
• 1/2 tspn dried mint (as desired)
• 1 tbls pomegranate thickened juice

• Peel off cabbage leaves.
• Blanch some leaves in boiling water for few minutes.
• Remove with a slotted spoon and put in cold water then put in a colander.
• Repeat same procedure with remaining leaves.
• Mix rice with minced meat, spices and salt.
• Place cabbage leaf, shiny side down, on a work surface.
• Cut into 2 or 3 pieces (depending on size of leaf).
• Place crosswise about a tbls of stuffing (depending on the size of leaf), and fold ends.
• Roll firmly and repeat procedure with remaining leaves.
• Place 1/2 cup of butter in a pot.
• Pack leaf rolls close together in layers.
• Invert a heavy plate on top to keep rolls in shape during cooking.
• Add to pot lemon juice, Seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt.
• Bring to a boil on moderate heat.
• Cover pot.
• Cook on low heat for 2 hours or until tender (add water if evaporated).
• Serve hot accompanied by radishes. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)