Snapguide

How to stuffed green cabbage, the french kale

Historically stuffed cabbage originated in the Middle East . Supposedly it is the ottoman cuisine influence so it is as well known in Eastern European countries that were under the ottoman influence

2
STEPS
INGREDIENTS

Green cabbage is the French equivalent to kale. Or let us think very close relative. Usually  white cabbage is used for this recipe but my version is to use the super ingredient...green cabbage

Green cabbage is the French equivalent to kale. Or let us think very close relative. Usually white cabbage is used for this recipe but my version is to use the super ingredient...green cabbage

Now to prepare the stuffing: minced meat, diced onions, spices, rice, 2TBsp clarified butter. ( you can use butter) and or 4TBsp of plain yogurt(optional).

Dice the meat. Here I am using filet steak. For the stew meat cubes have to b smaller. Or use a machine. Also you can buy already minced beaf or lamb.. Personal taste

Dice the meat. Here I am using filet steak. For the stew meat cubes have to b smaller. Or use a machine. Also you can buy already minced beaf or lamb.. Personal taste

Dice the onion

Dice the onion

Spices that will give the distinctive taste of this recipe.  Dried mint, coriander seeds, cinnamon, seven spices, salt and some chili flakes.

Spices that will give the distinctive taste of this recipe. Dried mint, coriander seeds, cinnamon, seven spices, salt and some chili flakes.

Crush the seeds

Crush the seeds

80g round rice

80g round rice

Put all together: meat rice onion spices butter (yogurt). Mix well.

Put all together: meat rice onion spices butter (yogurt). Mix well.

Here is you stuffing

Here is you stuffing

Fresh mint

Fresh mint

Peel the garlic. This will be added whole in the  cooking sauce

Peel the garlic. This will be added whole in the cooking sauce

Take the outer 2 leaves to line the bottom of your cooking pot. Add 1/2 of the  garlic and few mint leaves

Take the outer 2 leaves to line the bottom of your cooking pot. Add 1/2 of the garlic and few mint leaves

Take out the dark green leaves. You can choose to stuff them or save them for soup etc..

Take out the dark green leaves. You can choose to stuff them or save them for soup etc..

.here I choose the lighter color ones. I need  around 12 leaves. Cut the ribs like above

.here I choose the lighter color ones. I need around 12 leaves. Cut the ribs like above

Immerse the cabbage in boiling water and

Immerse the cabbage in boiling water and

I separate the stuffing among the leaves

I separate the stuffing among the leaves

Put then in your casserole put the garlic, the juice of 3 lemons. The 30 grams of rice. ( this will help the sauce to thicken. Add few fresh mint leaves. Add the peeled garlic

Put then in your casserole put the garlic, the juice of 3 lemons. The 30 grams of rice. ( this will help the sauce to thicken. Add few fresh mint leaves. Add the peeled garlic

Cover with a heavy plate

Cover with a heavy plate

Or 2 plates. Add water to cover the plates and cook on low for 1:30 hr. let cool

Or 2 plates. Add water to cover the plates and cook on low for 1:30 hr. let cool

Take out. Cut the 2 ends of each rolland then in half  arrange  in the serving dish decorate with the cooked garlic. And add the sauce. If z sauce is too loose reduce it on high hire 10 mins

Take out. Cut the 2 ends of each rolland then in half arrange in the serving dish decorate with the cooked garlic. And add the sauce. If z sauce is too loose reduce it on high hire 10 mins

  • 12.0 Green cabbage leaves
  • 1.0ft Onion
  • 2.0Tbsp Coriander seads
  • Yogurt 4TBsp
  • Or clarified butter 2TBsp
  • 15.0 Garlic cloves
  • 1.0Tbsp Salt
  • 1.0Tbsp 7 spices (Lebanese)
  • 3.0 Lemon
  • 80.0g Rice + 30 g to put in the sauce
  • 10.0bnch Few mint leaves
  • 1.0bnch Fresh coriander minced
  • 500.0g Stew meat diced. Beef or lamb.
  • 1.0Tbsp Cinnamon