If you love stuffed cabbage rolls and you don’t have the time to make it then this recipe is for you!! Stuffed cabbage in a cake form, it’s easy to make fast and taste exactly the same like stuffed cabbage rolls, instead of rolling that takes time just layer it in a pot or pan that take only 5 minutes, cover it with the liquid then cover and cook on top the stove or in the oven for about an hour.
When it’s done flip it then slice it add more lemon juice if you like it more lemony then enjoy with side of yogurt and pita bread.
Note: if you like adding meat you can add it to the bottom and cook it for longer time on low till the meat gets soft need about 2 hours of cooking.
1 cabbage; I usually like to freeze the cabbage a day or 2 before using, then I take it out the freezer the same day I want to use it, I place it in a bowl with hot water then start taking off the leaves one by one this way you don’t have to cook the cabbage but you can cook the cabbage the traditional way on the stove in hot water and take off the leaves one by one.
Putting the cabbage in the freezer easier and faster to separate the leaves.
✨Filling:✨
2 cups short grain rice ( I like using calrose rice, diamond brand)
1 bunch parsley (about 1 cup chopped parsley or more )
1 large onion
4 minced garlic cloves
2 medium size tomatoes
2 tbsp dried mint or 1/4 cup fresh chopped mint
2 tsp salt
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp pomegranate molasses
1 tbsp tomato paste
1 tsp 7 spice
1 tsp paprika
1/2 tsp black pepper
✨Liquid Sauce:✨
2 cups hot water
1/4 cup lemon juice
2 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1: Remove the centre core of the cabbage, place in a ziplock bag then freeze for 1 to 2 days before using, take the cabbage out the freezer then place it in a bowl and cover with hot water the leaves will start coming off take them off one by one and place in a strainer. You can use the traditional way by removing the centre core of the cabbage then add it in a large pot with hot water and while the water boiling take off the leaves one by one.
2:wash the rice then soak for 10 minutes.
3: cut the onion, tomatoes and chop the parsley.
4: mix all the ingredients listed above for the filling.
5: add a parchment paper to the pot bottom so the cabbage doesn’t stick.
6: start layering by adding the cabbage leaves then layer of the filling then repeat the layers till you get 4 to 5 layers.
7: mix the ingredients for the liquid then add on top, add something heavy like baking glass dish or a heavy metal small tray.
8: when start bubbling cover and lower the heat to the lowest temperature and cook for about 1 one.
9: when it done take out the lid then flip.
10: flip then slice and enjoy with side of yogurt and pita bread.
