Persian Stuffed Cabbage
Cabbage stuffed with turmeric-flavored rice, red peppers, raisins, and onion.
Serves: 6
Total Time:
Ingredients:
- 1 large cabbage, washed and cored
- 2 tablespoons olive oil
- 1 onion, chopped
- 2-4 cloves fresh garlic, minced
- 1 small red pepper, chopped
- 1 teaspoon turmeric
- 1/2 pound lean ground beef
- 1 cup cooked rice
- 1/8 teaspoon cumin
- 1/4 teaspoon saffron threads#AD, crumbled
- 1/4 cup chopped raisins or currants
For Sauce:
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 tablespoons tomato paste
Directions:
- In a large pot, bring about 8 cups of water and a pinch of salt to a boil.
- Gently lower cabbage into water, return to boil, and cook 10 minutes.
- Drain and allow to cool for a few minutes.
- In a large skillet, heat 2 tablespoons oil over medium heat, then add chopped onion, garlic, red pepper, and turmeric, and sauté for 2-3 minutes.
- Add ground beef, crumble, and cook until well done, with no pink left. Drain and set aside.
- Remove leaves one at a time from cabbage and cut out the hard rib where necessary.
- In a large bowl, combine ground beef, rice, cumin, saffron, and raisins or currants.
- In a large pan, add 1 tablespoon oil and heat over medium heat.
- Add sliced onions and sauté for 2-3 minutes.
- Add tomato paste and 3 cups water, and bring to a simmer.
- Add a scoop beef and rice mixture to center of a cabbage leaf and roll, repeating until stuffing mixture is gone.
- Place cabbage rolls seam down in pan carefully, cover, and simmer for one hour.
Cuminum cyminum. (xii.48)
Allium cepa. (xii.48)
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