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Stuffed cabbage cake
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Stuffed cabbage cake

Stuffed cabbage cake is a simple, flavorful
alternative to traditional stuffed cabbage rolls.
Instead of rolling individual leaves, you layer cabbage with filling to form a cake shaped stuffed cabbage
Course Main Course
Cuisine Middle Eastern
Keyword cabbage, cabbagecake, cabbagerolls, stuffedcabbagecake
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 People

Ingredients

  • 1 large flat cabbage

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

Instructions

  • Prepare the cabbage: First, remove the center core of the cabbage. Place the cabbage in a ziplock bag and freeze it for 1 to 2 days. When you’re ready to use it, take the cabbage out of the freezer and place it in a bowl. Cover it with hot water. As the cabbage softens, the leaves will start coming off one by one. Place them in a strainer. Alternatively, you can use the traditional method—remove the core and place the cabbage in a large pot with hot water, and as it boils, carefully remove the leaves one by one.
  • Prepare the rice: Wash the rice thoroughly, then soak it in water for about 10 minutes to soften it.
  • Chop your vegetables: Cut the onion and tomatoes, then chop the parsley into small pieces.
  • Make the filling: In a large bowl, mix all the ingredients for the filling, including the rice, onions, tomatoes, parsley, garlic, mint, spices, olive oil, and other seasonings.
  • Prepare the pot: Line the bottom of your pot with parchment paper to prevent the cabbage from sticking while it cooks.
  • Layer the cabbage and filling: Start layering by placing cabbage leaves at the bottom of the pot. Add a layer of the filling on top, then continue alternating layers of cabbage and filling. Repeat this until you have 4 to 5 layers.
  • Prepare the liquid sauce: Mix together the hot water, lemon juice, tomato paste, olive oil, and salt. Pour the liquid over the layered cabbage and filling. Add something heavy, like a baking dish or a small metal tray, on top to keep everything compact.
  • Cook the cabbage: Once you notice the liquid bubbling, cover the pot and reduce the heat to the lowest setting. Let it cook for about 1 hour.
  • Finish cooking: After an hour, remove the lid and carefully flip the cabbage layers onto a serving dish.
  • Serve: Slice the cabbage cake, then serve it with a side of yogurt and warm pita bread for a delicious and comforting meal!