Recipe serves 6


  • 1 medium head white cabbage
  •  500g uncooked ground beef
  •  1/2 rice
  •  1 small onion, chopped
  •  2 cloves garlic, finely minced 
  •  2 tomatoes, sliced
  •  ½ squeezed lime
  •  5 Tbsp olive oil
  •  1 1/2 Tbsp salt
  •  1/2 cup fresh chopped mint
  •  freshly ground black pepper
  •  pinch of cinnamon
  •  pinch of cumin

    To cook together with the
    cabbage rolls in the pot:
  •  2 tomatoes sliced in 4 
  •  6 cloves garlic hole
  •  fresh mint leaves
  • lemon juice
  • potato slices for the bottom (prevents from burning)


Boil cabbage leaves about 2 minutes each or until soft. Set aside to cool. Wash the rice in cold water until the water runs clear. In a small bowl, combine the beef, rice, onion, garlic, tomatoes, lime, olive oil, mint and spices; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Squeeze the stuffed cabbage rolls after rolling them. Roll them tightly enough so that it doesn’t unravel while cooking, but make sure to also squeeze them afterwards which just helps the cabbage leaves mold around the rice mixture and stay in place.
Arrange all the rolls in a pot over the tomatoes and potato slices on the bottom. Pour some water and lemon. The rolls should not be completely covered with liquid (stop pouring water before getting to the top of the cabbage rolls layers). Combine the garlic and fresh mint and a drizzle olive oil and salt and pepper to taste. Place a plate (smaller then the Ø of the pot) on top of the cabbage rolls layers. Cook the rolls in high heat until it boils. After, reduce heat to low and let it simmer for 50 min until rolls are cooked.
Serve hot with a side of hummus or labneh. Enjoy!

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