If you have the stamina to make this dish you are in for a real treat as it captures some of the flavours of the Middle East. This is the Lebanese version, however, variations of cabbage rolls are made in many parts of Europe and especially in Hungary, Croatia and Sweden. Cabbage rolls are similar to dolmades made in Greece and Koupepia made in Cyprus but the vine leaves are replaced by cabbage leaves. In Sweden, vine leaf was replaced with cabbage as it was more readily available.

Cabbage rolls may be made with course ground beef, lamb or pork or a mixture of these. The lebanese version uses lamb and this combines perfectly with the flavours of the lemon and mint.

Ingredients

• 1 large cabbage
• boiling salted water

• 1 large onion, finely chopped.
• 2 tbs olive oil
• 500-750g ground lamb/pork/beef
• 1 cup of short grain rice washed and drained
• 1/2 tsp allspice
• salt to taste
• ground black pepper
• water

Additional

• 4 cloves of garlic
• salt to taste
• juice of 2 lemons
• fresh or dried mint
• water

Salad Preparation

Remove the heart of the cabbage with a sharp pointed knife. Carefully remove the outter leaves of the cabbage one by one and place into boiling water until they are limp. For leaves that have a thick rib the rib may be sliced from the top so that the leaf will roll without cracking. Damaged leaves should be used to line the bottom of a deep pan in which the rolls will be placed for cooking. When ready, leaves should be placed in a colander to drain.

For the stuffing, fry the onion in olive oil until soft. Place the ground meat into a large bowl and add onions and other stuffing ingredients. Use your hands to mix ingredients thoroughly.

Add 1 tablespoon of stuffing to the bottom of each leaf and roll as tightly as possible. Try to fold in the edges if possible to produce a compact roll. Tightly pack rolls into the deep pan next to each with the flap down and in layers. Once each layer is coompleted, sprinkle with garlic, salt and a little lemon juice.

When all rolls have been completed sprinkle with chopped fresh mint or dried mint and any remaing garlic and lemon. Add enough water to just cover the rolls.

Place a heavy plate on the top layer and replace the pan lid if it has one. Simmer for 1 hour.

Cabbage rolls can be served hot or warm, with a yoghurt side and if available a saucer of pomegranate molasses.