Topping the rolls with lemon juice just before serving gives the dish a bright flavor.
They would make a wonderful centerpiece for a Sunday supper.
Growing up in a Lebanese American family, my home was always filled with delicious smells and tastes.
Photo: Jacob Fox
Most of my memories with my sittie (Arabic for grandmother) consist of cooking with her.
She always told me they were perfect.
Outside my sittie’s house was the tantalizing scent of basil and mint growing in her yard.
Place the trimmed cabbage in a large pot and fill with water.
Remove the cabbage from the water.
Separate the leaves, being careful not to tear them.
The cut leaves should be about 4 inches by 6 inches.
Leave smaller leaves whole.
Roll up the leaf tightly, folding in the sides as you roll.
Repeat with the remaining leaves and meat mixture.
Place half of the reserved cabbage ribs in one layer in the bottom of a large pot.
Arrange half of the cabbage rolls on top of the ribs, forming a fairly tight layer.
Arrange the remaining ribs on top of the first layer.
Add water to a large measuring cup; stir in the remaining tomato sauce, garlic and mint.
Pour the mixture over the rolls.
Place a plate on top of the rolls.
Bring to a simmer over medium-high heat.
Remove the plate and drizzle lemon juice over the rolls.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
