Charleston-Style Lebanese Stuffed Cabbage
Cabbage leaves rolled around seasoned rice and ground beef flavored with allspice and cinnamon, simmered in a tangy lemon-garlic broth. It's a dish carried by Lebanese families who settled in Charleston's West Side.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large pot
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 34
- protein
- 20
- calories
- 380
Instructions
- 1
Cut out the cabbage core. Put the whole cabbage in boiling water for a few minutes until the outer leaves soften and peel easily.
- 2
Keep boiling and peeling leaves until you have about 20. Cut out the thick center rib from each leaf.
- 3
Mix the ground beef, rice, allspice, cinnamon, and 1 teaspoon salt together in a bowl.
- 4
Put a spoonful of filling near the stem end of each leaf. Fold in the sides and roll it up tightly.
- 5
Cover the bottom of a large pot with torn cabbage scraps so the rolls do not burn.
- 6
Place the rolls seam-side down in the pot. Scatter minced garlic between the layers.
- 7
Pour in water or broth and lemon juice until the rolls are mostly covered.
- 8
Set a heatproof plate on top of the rolls to hold them down. Cover and simmer 45 to 60 minutes until the rice is tender.
- 9
Stir butter into the warm broth and serve.
Chef's tips
Boil the cabbage leaves just until they bend easily so they do not tear when rolled.
Storage
Refrigerate in the cooking liquid up to 4 days.
Reheating
Reheat gently in a covered pot on the stovetop with a little extra broth or water.
Common mistakes to avoid
- •Putting in too much filling so the rolls burst while simmering
- •Leaving out the lemon juice, which balances the rich flavors
Serving suggestions
Cooked Charleston-Style Lebanese Stuffed Cabbage?
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