Though considered an “international” dish,
its unusual seasonings distinguish our stuffed cabbage. Pomegranate
molasses (dibs rim'an) and mint add a unique touch and lamb, of course,
has a sweet flavor, all its own.
Serve with raw vegetables and Syrian bread. Yogurt makes for a cooling
contrast.
2 medium size light density cabbage heads (6 pounds total) or
bottled prepared cabbage leaves (see Basic Guidelines for
information on bottled cabbage leaves)
8 lamb bones (optional) Stuffing
2 pounds coarsely ground lamb (mafroomah)
1¼ cups uncooked white rice
1 (8-ounce) can tomato sauce
2 teaspoons allspice
¼ cup cold water
1 teaspoon Kosher salt
Sauce
1 (28-ounce) can peeled whole tomatoes, crushed
2 cups fresh or bottled lemon juice
¼ cup dried mint
1 head or 10 cloves garlic, crushed
2 tablespoons pomegranate molasses
1 teaspoon Kosher salt
Step 1:
If using fresh cabbage, rinse the cabbage and discard any blemished
leaves. Cut across the base so the outer leaves separate slightly from
the core. With a paring knife, remove as much of the core as possible.
Carefully place the cabbage into boiling water and lower the heat. Slow
boil, and as the leaves loosen, remove and place in a colander to drain.
The whole process should take approximately 25 minutes. If refrigerating
for later use, place a few paper towels in the bottom of a pan with the
leaves on top to absorb excess water.
Step 2:
Mix the meat, rice, sauce, allspice, water, salt and set aside.
Step 3:
Mix the tomatoes, lemon juice, mint, garlic, molasses, salt and set
aside.
Step 4:
Place a cabbage leaf on a cutting board “rib” side up. Slice off the top
of the rib if it seems too thick. Turn the leaf over. If the leaf is
very large cut it in half lengthwise and discard the rib portion. Put
approximately two tablespoons of stuffing lengthwise along the widest
edge of the leaf and roll into the shape of a cigar. Do not fold in the
sides. Leave ½ inch of unfilled leaf at each end.
Step 5:
If you have lamb bones, put them in a wide, deep pot and layer the
stuffed cabbage leaves over them, starting with the darker/tougher outer
leaves (if using fresh cabbage). Pour some sauce in between the layers
and the remaining sauce on top. Place an inverted dish on top to prevent
shifting. Cover the pot and bring the liquid to a full boil. Lower the
heat and simmer approximately 40 to 45 minutes. Before turning off the
heat, remove a cabbage roll and taste to make sure the rice and
vegetables are cooked thoroughly. When completely cooked, close the
heat; tilt the cover, and pour the juices into a bowl. Use the juices to
reheat leftovers. Recover the pot and let stand 5 minutes. Remove the
dish and carefully remove the cabbage and place on a platter.
