Lebanese Recipes : Stuffed Cabbage with Vegetables and Beef Steak


Ingredients :

Large leaves white cabbage 15
1 medium onion chopped
1 medium tomato chopped
1½ cups fresh parsley chopped
Olive oil 2 tablespoons 
Fresh mint chopped 3 tablespoons 
Ground cinnamon ¾ teaspoon
Ground black pepper ½ teaspoon 
Rice 150 g, soaked for half an hour in water and drained
½ cup lemon juice
Lean beef 500 g, steak
3 cubes Chicken Less Salt Bouillon
1250 ml boiling water 
Dried mint powder 1 tablespoon 



Preparation :

Boil cabbage leaves for 5-8 minutes until become soft and bendable. Drain and remove the hard stem at the middle of each leaf. Set aside.Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, rice and lemon juice in a mixing bowl.Add 2 tablespoons of filling at the edge of each cabbage leaf in sequence. Roll into a parcel and cut off the loose sides.Arrange beef steak pieces at the bottom of a large pot and cabbage parcels next to each other on top of the steak pieces.Dissolve Chicken Less Salt Bouillon cubes in boiling water and pour it over the cabbage parcels. Press with a plate on top and bring to boil then simmer on low heat for 1 hour 30 minutes. Garnish with dried mint and ready to serve.

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