Stuffed Cabbage Rolls with Chicken
Ingredients
Filling
- 2 cups short-grain rice
- 200 grams ground meat
- 1 large onion, finely chopped
- 1 tablespoon salt
- 1 tablespoon mixed spices
- 1/2 cup oil or ghee
- half a head of garlic
For boiling cabbage
- 8 cups water
- 1 tablespoon cumin
- 1 large head cabbage
Chicken mixture
- 6 chicken thigh pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon mixed spices
- 1/4 teaspoon turmeric
Broth
- 1/2 cup lemon juice
- 1/4 cup pomegranate molasses
- 3 cups water
Preparation
In a deep pot, put the water and cumin and let it boil on high heat.
Make a cut in the cabbage head with a sharp knife to loosen the leaves slightly and drop the cabbage head into the boiling water.
Use a large spoon to pour boiling water over the cabbage leaves and gently remove the leaves as they soften in the water.
Cut the leaves into equal pieces.
For the chicken mixture, place the chicken in the bottom of a deep pot with a thick base, sprinkle with salt, pepper, mixed spices, and turmeric, mix well and arrange the pieces attractively.
For the filling, in a deep dish, put the rice, ground meat, onion, salt, mixed spices, and oil or ghee and mix the ingredients well.
Place a cabbage leaf in front of you, put about 1 cm of filling on one end and spread it like a finger, roll the leaf to form a stuffed cabbage roll and place it on top of the chicken in the pot, repeat with the remaining leaves and filling and distribute the garlic cloves between the rolls.
In a measuring cup, put the lemon juice, pomegranate molasses, and water and mix well.
Place the pot on medium heat for 20 minutes without adding the broth at first and place a heavy plate on top to keep the leaves from opening when the broth boils.
Add the broth gradually, let it boil for 20 minutes, reduce the heat, cover the pot and cook until the rice absorbs all the water and is fully cooked.
Invert the pot and serve the stuffed cabbage directly with Arabic bread and yogurt.
