Ingredients:
Part 1: to pre-prepare cabbage leaves
- 2 kg cabbage
- enough water to boil cabbage
- 2 tbsp grounded cumin
- 1/2 tsp salt
Part 2: to prepare the filling
- 2 cups egyptian rice
- 400g ground meat
- 1/2 tsp grounded cumin
- 1/2 tsp mahlab
- 1 tsp salt
Part 3: to make the makmoura base:
- 1 onion - finley diced
- 6 garlic cloves - unpeeled
- 1/2 tsp salt
- 1/2 Mahlab
- 1 tsp grounded cumin
- 1 tbsp ghee or oil
Part 4: to make the sauce:
-1 tbsp dried mint flakes
- 8 garlic cloves - crushed
-1/2 cup pomegranate molasses
- boiled water as needed
Directions:
1- Pre-prepare cabbage leaves:
- In a large pot of boiling water, add salt, cumin and blanch cabbage leaves until tender and flexible; then cut vertically to take off the rough stem in the middle & keep aside for Makmoura base.
2- Prepare the filling:
- Wash & straine rice, then add ground meat, cumin, mahlab, salt & mix well to combine then set aside.
3- Prepare the makmoura base:
- Chop cabbage stems with the remaining scrap cabbage leaves; then In a suitable pot, pour oil or ghee then add chopped onions and stir until translucent then add garlic and stir, then add chopped stems and leaves & stir together, then simmer over low heat for 15 minutes.
4- Stuff the cabbage leaves:
- Spread out cabbage leaf & begin to stuff with a suitable amount of filling; then roll up cabbage & tuck in the sides as you roll.
- Then place cabbage rolls in an equal layers on top of the makmoura base in the pot.
5- Make the sauce to cook the cabbage:
- In an appropriate mixing bowl add the pomegranate molasses, salt, mint flakes & crushed garlic & mix to combine then add the mixture to the pot then add enough boiled water to cover the cabbage leaves.
- Add a plate on top of the cabbage to weight down & prevent cabbage from moving while cooking, then bring the pot back to a boil then cover and simmer over low heat for 1 hour until fully cooked.
- Finaly transfer stuffed cabbage to a serving dish of your choice & serve hot.
Part 1: to pre-prepare cabbage leaves
- 2 kg cabbage
- enough water to boil cabbage
- 2 tbsp grounded cumin
- 1/2 tsp salt
Part 2: to prepare the filling
- 2 cups egyptian rice
- 400g ground meat
- 1/2 tsp grounded cumin
- 1/2 tsp mahlab
- 1 tsp salt
Part 3: to make the makmoura base:
- 1 onion - finley diced
- 6 garlic cloves - unpeeled
- 1/2 tsp salt
- 1/2 Mahlab
- 1 tsp grounded cumin
- 1 tbsp ghee or oil
Part 4: to make the sauce:
-1 tbsp dried mint flakes
- 8 garlic cloves - crushed
-1/2 cup pomegranate molasses
- boiled water as needed
Directions:
1- Pre-prepare cabbage leaves:
- In a large pot of boiling water, add salt, cumin and blanch cabbage leaves until tender and flexible; then cut vertically to take off the rough stem in the middle & keep aside for Makmoura base.
2- Prepare the filling:
- Wash & straine rice, then add ground meat, cumin, mahlab, salt & mix well to combine then set aside.
3- Prepare the makmoura base:
- Chop cabbage stems with the remaining scrap cabbage leaves; then In a suitable pot, pour oil or ghee then add chopped onions and stir until translucent then add garlic and stir, then add chopped stems and leaves & stir together, then simmer over low heat for 15 minutes.
4- Stuff the cabbage leaves:
- Spread out cabbage leaf & begin to stuff with a suitable amount of filling; then roll up cabbage & tuck in the sides as you roll.
- Then place cabbage rolls in an equal layers on top of the makmoura base in the pot.
5- Make the sauce to cook the cabbage:
- In an appropriate mixing bowl add the pomegranate molasses, salt, mint flakes & crushed garlic & mix to combine then add the mixture to the pot then add enough boiled water to cover the cabbage leaves.
- Add a plate on top of the cabbage to weight down & prevent cabbage from moving while cooking, then bring the pot back to a boil then cover and simmer over low heat for 1 hour until fully cooked.
- Finaly transfer stuffed cabbage to a serving dish of your choice & serve hot.
