Middle Eastern Cabbage Rolls
This simple salad is a great way to use summer cucumbers and tomatoes.
Recipe Summary Middle Eastern Cabbage Rolls
This is a Middle Eastern or Arabic version of cabbage rolls stuffed with rice, almonds, and spices and served with a mint-flavored yogurt sauce.Ingredients | Cucumber Middle Eastern Salad6 leaves cabbage2 teaspoons olive oil1 small onion, finely chopped1 clove garlic, minced2 tablespoons tomato paste2 tablespoons chopped almonds2 tablespoons finely chopped golden raisins2 tablespoons chopped fresh parsley½ teaspoon cumin seeds, coarsely ground½ teaspoon ground cinnamon2 cups cooked ricesalt and freshly ground black pepper1 cup chicken broth, warmed¾ cup plain yogurt1 tablespoon chopped fresh mint1 pinch ground allspiceDirectionsPreheat 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.Info | Cucumber Middle Eastern Saladprep: 25 mins cook: 32 mins total: 57 mins Servings: 6 Yield: 6 servings
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