Middle Eastern Meatless Cabbage Rolls Recipes

MIDDLE EASTERN CABBAGE ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Bring a large pot of lightly salted water to a boil. Add cabbage leaves and cook uncovered until softened, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Cut off the rough end of the central stems.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste, almonds, and golden raisins; cook and stir for 2 minutes. Season with parsley, cumin, and ground cinnamon. Mix in cooked rice and season with salt and pepper.
• Spoon a small amount of rice mixture into the center of each cabbage leaf. Fold sides over the filling and roll cabbage leaf up until the rice is encased. Repeat with remaining leaves and filling. Place the stuffed cabbage rolls in the roasting pan, seam-side down. Pour warm chicken broth over cabbage rolls.
• Bake in the preheated oven until flavors are well combined, about 25 minutes.
• Stir yogurt, mint, allspice, salt, and pepper together in a bowl. Refrigerate while cabbage rolls are cooking. Serve with the hot cabbage rolls.

MIDDLE EASTERN-STYLE CABBAGE ROLLS

Steps:

• Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
• Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
• Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
• Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.

LEBANESE STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water (or chicken broth) to a boil.
• Using a sharp knife, carefully remove tough inner core of the cabbage. When water or broth has come to a boil, add the whole head of cabbage (cored) to the pot. In about 2-3 minutes, the cabbage leaves will slowly start to separate from the head. Carefully place them on a plate as they fall off the core.
• In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
• Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.
• Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer. Continue until leaves are gone.
• If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls. Cover stuffed cabbage with water - about ½ in above top layer. Throw in dried mint and remaining 2 crushed garlic cloves. Squeeze any leftover lemon juice and season with salt and pepper to taste.
• Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid. Cover pot and bring to a boil. Simmer for 20-30 minutes or until meat is fully cooked through. Serve with plain yogurt.

VEGETARIAN STUFFED CABBAGE ROLLS

Steps:

• Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4" off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
• Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
• Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
• Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
• Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
• Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
• Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
• If you're not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!

MIDDLE-EASTERN MEATLESS CABBAGE ROLLS

Steps:

• Gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. Place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
• Remove leaves from cabbage carefully so as not to tear them. Parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. Drain in colander, rinse with cold water.
• Cut out larger center rib of each leaf, any large leaves in half. Line base of a deep pan with the ribs and any leftover torn leaves.
• Place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.
• Crush and mince garlic add salt, mint and lemon juice; mix with olive oil. Pack rolls flap side down in lined pan, sprinkling garlic-lemon mixture between layers of rolls. Invert a plate on top of rolls to keep them intact during cooking. Add enough cold water to just cover rolls, put lid on firmly.
• Bring to boil, reduce to low and simmer 45 minutes. Remove from heat and leave aside 30 minutes. Serve lukewarm or cold.

MIDDLE EASTERN STYLE STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a casserole dish with cooking spray.
• Bring a large pot of water to a rapid boil. Cut a circle around the stem of the cabbage and remove the core. Carefully place head of cabbage into the boiling water. After about 1-2 minutes, the top leaf will come off easily when tugged with tongs. Remove from the water and transfer to a large clean work surface. Wait another minute and remove the next outer leaf. Continue until you have 10 cabbage leaves removed. Turn off the heat, and discard the rest of the cabbage or reserve for another use. Pat the leaves dry with paper towels. Cut out the thick part of the rib (creating a "V") from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
• In a large bowl, mix together the ground beef, melted butter, cooked rice, cumin, allspice, salt and pepper. I use my hands to get it fully combined. With the stem side of the cabbage leaf facing you, divide the meat mixture evenly over the center of each leaf. Fold the bottom edges over the mixture and then fold the sides over and roll tight. Place the cabbage rolls, seam side down, in the prepared baking dish.
• Cover with foil and bake for 1 hour. Serve immediately with roasted vegetables, Pita bread and tabbouleh for a full Middle Eastern feast.

GREEK MEATLESS STUFFED CABBAGE ROLLS WITH RICE

Steps:

• Combine onion, rice, tomatoes, dill, parsley, zucchini, salt, pepper, cumin, and 2/3 cup olive oil in a bowl. Mix well.
• Remove the core of the cabbage and discard. Stick a large fork into the center of the cabbage head.
• Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in.
• When the outer leaves turn bright green, remove the cabbage using the fork; detach softened leaves and set aside.
• Return cabbage head to the pot and repeat process until all cabbage leaves have been removed.
• If using other types of leaves, blanch leaves in hot water until they soften and turn a darker green. Remove thick stems if necessary. To use large chard leaves, cut in half and fill each half.
• If making large cabbage rolls, use the whole leaf (or half of the large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).
• For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.
• For small rolls, place 1 teaspoon of filling on one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up. Don't roll too tightly. The rice will need some room to expand during cooking.
• Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with the 2 tablespoons of olive oil.
• Place rolls closely together, seam-side down in the pot in 2 to 3 layers, as needed.
• Cover with a plate that fits over the rolls, turned upside down.
• Place the pot over medium heat and bring to a full boil (it will boil with its own liquid).
• Add 1 cup of water (or enough to cover the rolls); when it resumes a full boil, reduce heat to low, cover, and simmer for 20 minutes, long enough for the rice to cook.
• Test to make sure rice is fully cooked. Remove the plate.
• In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir to combine.
• Pour lemon juice mixture into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.
• Serve warm or at room temperature.

LOW CARB CABBAGE ROLLS

Steps:

• At the root of the cabbage cut deep with a knife around in square form. After cutting well, pull the root out with a fork.
• Place the cabbage head in boiling water for 20 minutes or so, until it becomes tender and leaves start to slightly fall off.
• Don't over boil since leaves will become too soft to roll. Drain cabbage and begin to separate leaf by leaf. With a knife cut horizontally the tip of each leaf that is hard to smooth out surface and the leaf becomes foldable.
• Mix all ingredients under "cabbage stuffing". You can add more salt to taste. I usually taste the mix (I don't swallow it) then fix salt to your liking.
• Put about 2 tablespoons of the meat and quinoa mix in one whole leaf or half the leaf, fold in from the right then the left of leaf and begin to roll. Line up the rolled cabbage in a pressure cooker or a large pot.
• Mix all ingredients under "broth", then pour over rolled cabbage in pressure cooker pot. Set pressure cooker to 18 minutes.
• Once done, you can taste it, adjust any flavors in the broth if needed. Note: Once the pressure is released, leave the stuffed cabbage in for about an hour or so, it really allow the flavors to soak in.
• Drain most of the water out by placing a plate over the cabbage inside the pot. Enjoy with black pepper and a squeeze of lemon.