Lebanese Cabbage Rolls
From EatingWell: September/October 2012
These Lebanese cabbage rolls are stuffed with lamb and infused with the flavors of turmeric, ground ginger and allspice.
- 1/2 cup bulgur
- 1 large head Savoy cabbage
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onion
- 1 cup finely chopped leeks, white and light green parts only
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- Pinch of ground cinnamon
- 12 ounces ground lamb
- 1/2 cup chopped flat-leaf parsley
- 2 teaspoons chopped fresh mint
- 1 large egg, lightly beaten
- 1/2 cup white wine
- 1/2 cup reduced-sodium chicken broth
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice, divided
- 1 egg yolk
- Prepare bulgur according to package directions; transfer to a medium bowl.
- Preheat oven to 325°F.
- Bring 2 1/2 cups water to a boil in a large skillet. Trim bottom of cabbage and separate leaves. Add the 8 largest leaves to the boiling water, cover, reduce heat to medium-high and simmer until softened, 5 to 7 minutes. Transfer to a clean work surface to cool. Reserve the remaining leaves.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in onion and leeks. Cover and cook, stirring occasionally, until the vegetables are soft, 5 to 8 minutes. Stir in salt, pepper, turmeric, ginger, allspice and cinnamon; cook, stirring, 1 minute more. Transfer the mixture to the bowl with the bulgur and let stand until cool enough to handle, about 5 minutes. Add the lamb, parsley, mint and lightly beaten egg. Gently knead the mixture with your hands until well blended.
- Line a 9-by-13-inch baking pan with some of the uncooked cabbage leaves. Place about 1/2 cup of filling over the root end of each cooked leaf. Fold in the sides and roll up to form a bundle. Lay the cabbage rolls seam-side down in the pan. Combine wine, broth, lemon zest and 2 tablespoons lemon juice. Pour over the cabbage rolls. Cover tightly with foil.
- Bake until the thicker ribs of the cabbage leaves are very tender and an instant-read thermometer inserted into a roll registers at least 165°F, 45 minutes to 1 hour.
- Transfer the rolls and cabbage leaves to a serving platter; tent with foil to keep warm. Carefully pour the juice from the pan into a small saucepan; bring to a boil over medium-high heat and boil until reduced by about half, 6 to 10 minutes. Whisk the remaining 1 tablespoon lemon juice and egg yolk in a small bowl. Whisk the reduced liquid into the lemon-yolk mixture, then pour the sauce back into the pan. Cook over low heat, whisking constantly, until thickened enough to coat the back of a spoon, 2 to 4 minutes. (Take care not to overheat the sauce or the egg will curdle.) Serve the rolls with the sauce.
Tips & Notes
- Make Ahead Tip: Prepare cabbage leaves (Step 3); make stuffing (Steps 1 & 4), omit egg; refrigerate separately up to 1 day. Add egg and continue with Steps 5-7.
Per serving: 521 calories; 30 g fat (11 g sat, 15 g mono); 155 mg cholesterol; 38 g carbohydrates; 0 g added sugars; 24 g protein; 11 g fiber; 642 mg sodium; 953 mg potassium.
Nutrition Bonus: Vitamin C (129% daily value), Vitamin A (58% dv), Folate (54% dv), Magnesium (31% dv), Zinc (29% dv), Potassium (28% dv)
Carbohydrate Servings: 2
Exchanges: 2 1/2 medium-fat meat, 1 starch, 5 vegetable, 3 1/2 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Main dish, meat
- Middle Eastern
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- New Year's Eve
- September/October 2012