Lebanese Lamb and Rice Cabbage Rolls in Lemon, Garlic and Mint

What you need

• 1 green cabbage, 1 kg (2 lb), whole head
• 150 g (3/4 cup) short-grain rice, rinsed until the water runs clear; basmati also works
• 400 g (14 oz) ground lamb
• 1 tsp allspice
• 1/2 tsp ground cinnamon
• 2 tsp salt, divided
• 1/2 tsp black pepper, freshly ground
• 5 cloves garlic, crushed to a paste with a pinch of salt
• 100 ml (scant 1/2 cup) lemon juice, from about 2 lemons
• 2 tbsp dried mint
• 3 tbsp olive oil

Method

Restated from the original video

1. 1

   Cut out the cabbage core with a small knife, making a deep cone-shaped hole.

2. 2

   Bring a large pot of water to a boil. Lower the cabbage in, core side down, and simmer for 5 min.

3. 3

   Peel off the softened outer leaves with tongs as they loosen. Return the cabbage to the pot and repeat until you have about 24 leaves. Cut any very large leaves in half along the rib.

4. 4

   Slice the thick rib from the base of each leaf so it lies flat and rolls easily. Keep the trimmings.

5. 5

   In a bowl, mix the lamb with the rice, allspice, cinnamon, half the salt and the pepper. Mix gently, only until combined.

6. 6

   Place 1 heaped tbsp of filling near the stem end of a leaf. Fold in the sides, then roll up snugly, leaving room for the rice to swell. Repeat with the remaining leaves.

7. 7

   Line the base of a wide heavy pot with the cabbage trimmings and drizzle with 1 tbsp of the olive oil.

8. 8

   Pack the rolls seam side down in tight layers.

9. 9

   Mix the garlic paste with the lemon juice, mint, the remaining salt and 300 ml (1 1/4 cups) water. Pour it over the rolls.

10. 10

    Drizzle with the remaining olive oil and lay an upside-down plate on top to keep the rolls from unrolling.

11. 11

    Bring to a boil, then cover and simmer on low heat until the cabbage is tender and the lamb is cooked through, 45-55 min.

12. 12

    Cut one roll open to check that the rice is soft and the lamb reaches 71 °C (160 °F) with no pink inside.

13. 13

    Rest, covered, for 10 min and serve warm with some of the cooking liquid spooned over.

Imported from minuterice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.