posted by Angel 05-12-100 8:20 PM
Family Circle, Step by Step Lebanese Cooking, cookbook.
Lebanese Spicy Filled Cabbage Leaves
6 large green cabbage leaves
Filling:
2 teaspoons olive oil
4 spring onions -- finely chopped
1 clove garlic -- crushed
2 tablespoons tomato paste (*)
1/2 cup currants
2 tablespoons slivered almonds (*)
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh parsley (*)
2 1/2 cups cooked long-grain rice
1 cup vegetable or chicken stock
Yoghurt Sauce:
3/4 cup plain yoghurt
1 teaspoon ground cumin
1 tablespoon finely chopped fresh mint. (*)
Preheat oven to 190°C (375° F.) Brush a deep casserole dish with melted butter or oil.
Blanch cabbage leaves in boiling water for 10 seconds or until soft and pliable. Drain, remove and discard the hard stalk from the leaves. Set leaves aside.
To make filling:
Heat oil in a large pan. Cook spring onions and garlic over medium heat for 30 seconds. Add tomato paste, currants, almonds, cumin seeds, cinnamon, parsley and rice. Stir until well combined. Remove from heat and cool slightly.
Place 3 tablespoons of filling onto the edge of one cabbage leaf. Roll into a neat parcel, folding in the edges while rolling. Repeat with the remaining filling and cabbage leaves. Place cabbage parcels, flap side down, in the prepared dish. Pour over the vegetable or chicken stock. Cover with lid or foil and bake in preheated oven for 20 - 25 minutes or until heated through.
To make yoghurt Sauce:
Mix together yoghurt, ground cumin and chopped fresh mint in a bowl
Serve cabbage rolls, warm or cold with Yoghurt Sauce and garnish with sprigs of fresh mint or coriander.
Note: Make the Yoghurt Sauce just prior to serving.
(*) This is from an Aussie cookbook, so you will need to add 1 extra teaspoon for every tablespoon mentioned, as our tablespoons are larger than the Canadian, American, British or New Zealand ones.