Recipe type: Main dish
Prep time: 30 mins
Total time: 1h 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see recipenomad.com .

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ingredients

2 small cabbages

500g (1 pound) ground beef

500g (2 cups) uncooked rice, soaked in hot water for 10 minutes

2 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon vegetable oil

6 small tomatoes, sliced

1L (4 cups) water

500ml (2 cups) tomato sauce

1 head of garlic, smashed

60g (1/4 cup) mint

instructions

How to prepare the cabbage:

Use a sharp knife to remove the core of the cabbage. A small spoon can help further remove the core. The more of the core you remove, the easier it will be for the cabbage leaves to loosen. As each leaf breaks loose from the whole cabbage, allow to boil in the water for a few minutes before removing it. Repeat for all of the cabbage.

Slice of the thick rind of the cabbage leaves. Set aside.

Cut large leaves in half.

Rice mixture

Mix together the rice, raw meat, salt, pepper and cinnamon.

How to roll the cabbage leaves:

Place the cabbage leaf, cut side closest to you. Line each leaf with about a half tablespoon of the rice mixture. Spread it out- don’t leave it in a lump.

Roll the cabbage leaf. Squeeze it to securely close the leaf.

How to arrange the pot:

Add a tablespoon of oil to the bottom of the pan. Lay down small or torn cabbage leaves and the rinds of the cabbage.

Arrange the tomatoes over the cabbage leaves.

Arrange the rolled cabbages in the pan- each row laid the opposite way of the row before. This will allow for the water to easily move around the pot.

To cook:

Pour the tomato sauce over the leaves.

Sprinkle with salt.

Slowly pour the water over the cabbage..

Place a plate over the leaves and set a jar on the plate. This will prevent the leaves from floating around while cooking.

Bring to boil on high heat, reduce to low and simmer for 20 minutes.

At this point some of the water should have been absorbed. If there is still too much liquid, continue boiling for a few more minutes.

Remove the plate.

Spread the mint and garlic over the cabbage rolls and continue simmering for 20-25 minutes or until the liquid has completely absorbed.

At this point you can flip the pot onto a rimmed plate or carefully remove the rolls from the pot.

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