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Stuffed Cabbage Leaves [Mehshi Malfoof]:
Submitted by: Madame Nouha | Date Added: 20 Jul 2010
Listed in: Lebanese Meat / Stuffed with Meat

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

• 1 medium sized cabbage
• 1 1/2 cups ground meat
• 1 cup rice
• 1 chopped tomato (optional)
• 1 cup lemon juice
• 1 1/2 cups water
• 1 1/4 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. cinnamon (optional)
• 8 garlic cloves
• 1 tsp. dried mint

• Separate leaves from cabbage head.
• Cut each into several triangular pieces, cutting away stems.
• Dip leaves a few at a time in boiling salted water until they become pliable.
• Prepare stuffing of meat, rice, tomato, salt, pepper and cinnamon.
• Place tablespoons of stuffing on each triangular leaf, fold sides toward center and roll up from bottom into a cigar shape.
• Press together firmly.
• Place layer of meat bones to form a rack on bottom of pressure cooker.
• Add two whole garlics.
• Put cabbage rolls in layers over the bones, placing them close together so that they will keep their shape.
• Add water, lemon juice and sprinkle with more salt.
• Cook under pressure 20 minutes.
• Open cooker and sprinkle mehshi with the cloves of garlic which have been crushed with the dried mint and salt.
• Sprinkle with half a teaspoon of sugar if desired.
• Simmer several minutes more.
• Add lemon juice and salt to taste.
• Serve hot
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. :)