Middle Eastern Vegetarian Stuffed Cabbage

Arabian Vegetarian Stuffed Cabbage Recipe with Basmati Rice, Lentils, and Spices

Region / culture: Arabia | Preparation time: 45 minutes | Cooking time: 60 minutes | Servings: 6 |

Vegetarian diet

Introduction

Middle Eastern Vegetarian Stuffed Cabbage is a delicious and nutritious dish that is perfect for a hearty meal. This recipe combines the flavors of the Middle East with the comfort of a classic stuffed cabbage dish.

History

Stuffed cabbage dishes have been enjoyed in various cultures for centuries. In the Middle East, stuffed cabbage is a popular dish that is often made with a combination of rice, lentils, and spices. This vegetarian version of the dish is a modern twist on a traditional recipe.

Ingredients

Filling

1 cup basmati rice
0.25 tsp turmeric
1 cup lentils
0.75 cup raisins (may use currants, raisins, or apricots)
0.75 cup toasted almonds, coarsely chopped
1 large onion, diced
1 large green or red bell pepper, diced
2 cloves garlic, minced
2 large eggs, beaten
0.25 cup extra virgin olive oil
1 large cabbage

Sauce

3 (28 oz) cans tomatoes
4 tsp dried basil
2 tsp ground cinnamon
salt and pepper to taste

How to prepare

Bring 2 cups of water to a boil, then add the rice and turmeric.
Return to a boil, cover, and simmer for 25 minutes.
Cook the lentils in 3 cups of boiling water until they are soft.
Saute the onion, pepper, and garlic in olive oil.
In a large bowl, combine the sauteed vegetables, rice, lentils, almonds, and raisins.
Fill each cabbage leaf with about 0.5 to 0.75 cups of filling, starting at the thick end of the leaf.
Begin folding the leaf over, folding the edges in as you go to create a neat roll.
Place the rolls in one or two casseroles, and cover them with the sauce.
To prepare the sauce, combine the tomatoes, vinegar, basil, and cinnamon in a large saucepan.
Adjust the cinnamon/basil mixture until it is difficult to taste either seasoning alone, then add the salt and pepper.
Simmer for 10 minutes.
Bake the cabbage rolls covered at 350°F for 45 – 60 minutes.

Variations

Add diced tomatoes or tomato sauce to the filling for a richer flavor.
Use quinoa instead of rice for a gluten-free option.
Add pine nuts or pistachios for extra crunch.

Cooking Tips & Tricks

Make sure to cook the rice and lentils until they are soft but not mushy.

- Be sure to remove the core from the cabbage before boiling it to make it easier to separate the leaves.

- Use a sharp knife to carefully remove the thick part of the cabbage leaf before filling and rolling.

Serving Suggestions

Serve the stuffed cabbage with a dollop of yogurt or a side of hummus for a complete Middle Eastern meal.

Cooking Techniques

Boil the cabbage leaves until they are soft and pliable before filling and rolling.

- Bake the stuffed cabbage rolls covered to ensure they cook evenly and stay moist.

Ingredient Substitutions

Use brown rice instead of basmati rice for a nuttier flavor.

- Substitute raisins for the apricots for a different sweetness.

Make Ahead Tips

Prepare the filling and sauce ahead of time and assemble the stuffed cabbage rolls just before baking.

- Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stuffed cabbage rolls with fresh parsley or mint before serving. - Serve the dish on a bed of couscous or bulgur wheat for a complete meal.

Pairing Recommendations

Serve the stuffed cabbage with a side of tabbouleh salad or fattoush for a fresh and light accompaniment.

- Pair the dish with a glass of red wine or a cup of mint tea for a Middle Eastern-inspired meal.

Storage and Reheating Instructions

Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days.

- Reheat the stuffed cabbage rolls in the oven at 350°F for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 1.5g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 20% of daily value per serving

Alergens

Contains nuts (almonds)

Summary

This Middle Eastern Vegetarian Stuffed Cabbage dish is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Middle Eastern Vegetarian Stuffed Cabbage is a flavorful and nutritious dish that is perfect for a satisfying meal. With a combination of rice, lentils, and spices, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a hot summer day and I had decided to take a break from my usual routine of making the same old dishes. As I sat down to flip through an old cookbook that had been passed down to me from my mother, I came across a page that caught my eye. The title read "Middle Eastern Vegetarian Stuffed Cabbage."

Intrigued, I began to read through the recipe and my mouth watered at the thought of the delicious combination of flavors and spices. The recipe called for a mixture of rice, lentils, tomatoes, onions, and various Middle Eastern spices to be stuffed inside cabbage leaves and then simmered in a tangy tomato sauce. I knew I had to try it.

I recalled a time when I was a young girl visiting my aunt in Lebanon. She was an incredible cook and had taught me so much about traditional Middle Eastern cuisine. I remembered watching her carefully prepare each dish with love and precision, and I knew that she would be able to help me perfect this new recipe.

I called my aunt and excitedly told her about the recipe I had found. She was thrilled to hear that I was interested in learning how to make a traditional Middle Eastern dish and invited me over to her house the following weekend.

When I arrived at my aunt's house, the smell of spices and herbs filled the air. She greeted me with a warm hug and led me into the kitchen where she had already begun preparing the ingredients for the stuffed cabbage.

As we worked together, my aunt shared stories of her childhood in Lebanon and the recipes that had been passed down through generations of our family. She explained the importance of using fresh ingredients and taking the time to layer flavors in order to create a truly authentic dish.

I watched in awe as my aunt expertly stuffed the cabbage leaves with the fragrant rice and lentil mixture, rolling them carefully to ensure that they would hold together during cooking. She then placed them in a large pot and poured a savory tomato sauce over the top before covering it and allowing it to simmer on the stove.

As the dish cooked, the aroma continued to fill the kitchen and I could hardly wait to taste the final result. When my aunt finally lifted the lid to reveal the steaming stuffed cabbage, my mouth watered at the sight of the perfectly cooked leaves and the rich, flavorful filling inside.

We sat down to enjoy the meal together, savoring each bite and relishing in the memories of our shared heritage. My aunt smiled at me and told me how proud she was of the cook I had become, and how honored she was to pass down these recipes to me.

From that day on, Middle Eastern Vegetarian Stuffed Cabbage became a staple in my recipe repertoire. I shared it with friends and family, each time adding my own twist or variation to make it my own. But no matter how I changed the recipe, the flavors and memories of that day in my aunt's kitchen always remained the same.

I am grateful for the opportunity to learn from my aunt and to carry on the tradition of cooking dishes that connect me to my roots. The thrill of stumbling upon that recipe for Middle Eastern Vegetarian Stuffed Cabbage will always remind me of the love and passion that goes into creating a truly memorable meal.