Stuffed Cabbage Rolls

Nutrition values are AI-estimated based on ingredients.

• Several large, whole heads of light green cabbage
• About 2-3 cups of white, long-grain rice
• 1-1.5 kg of red ground meat (beef or lamb)
• Approximately 6-8 individual lamb chops or ribs, with bone
• About 10-15 pieces of small, round, green vegetables (unripe plums, small zucchini, or similar)
• A generous amount of whole, peeled garlic cloves (possibly 1-2 full heads)
• Salt (white crystals)
• Several tablespoons cinnamon or allspice (brown powder)
• About a teaspoon black pepper (dark powder)
• About 2 tablespoons yellow solid fat (ghee or butter)
• A few tablespoons dried mint (green flakes)
• Several spoonfuls tomato paste or sauce
• Liquid from a small bottle (possibly lemon juice concentrate or vinegar, or a white powder which could be citric acid)
• Water (implied)

1. 1Remove the core from a head of cabbage, then boil the whole cabbage heads in a large pot to soften the leaves.
2. 2Carefully peel off individual cabbage leaves and trim the thick central ribs.
3. 3Rinse white rice and combine it in a large bowl with ground meat, salt, generous amounts of brown spices (cinnamon/allspice), black pepper, and ghee/butter.
4. 4Thoroughly combine the stuffing mixture by hand.
5. 5Lay cabbage leaves flat, fill them with stuffing, and neatly roll them into small parcels; concurrently, core small green vegetables and stuff them with the same mixture.
6. 6Line the bottom of a large cooking pot with some loose cabbage leaves.
7. 7Arrange lamb chops on top of the loose cabbage leaves, then place the stuffed small green vegetables amongst the lamb chops.
8. 8Carefully arrange the prepared stuffed cabbage rolls in concentric circles on top of the meat and small vegetables, filling the pot, and scatter whole, peeled garlic cloves over them.
9. 9In a separate bowl, prepare a sauce by crushing garlic cloves, adding dried mint, a white powder (likely salt or citric acid), and a liquid (lemon juice or vinegar), then mix in several spoonfuls of tomato paste and whisk until well combined.
10. 10Pour the reddish-brown cooking liquid over the layered contents in the large pot, completely covering them.
11. 11Bring the pot to a boil and simmer until the meat is tender and the rice is cooked through.
12. 12Carefully invert the large pot onto a large, round, flat silver serving platter, then lift the pot to reveal the finished dish.

These instructions are our analysis of the original video. Watch on YouTube →