How to make it

  • You will need:
  • -Large pot to blanch cabbage leaves, covered casserole, saucepan or stewpot to cook stuffed leaves.
  • -CHOOSING the cabbage is important, as you have to be able to get enough leaf area to actually hold the stuffing, rolled. Large, loose-leaf cabbages are best; you might need more than one cabbage if the leaves are tightly wrapped, as you will only be able to use the outermost leaves.
  • GENTLY peel the leaves from the cabbage. Lay them flat, and cut the largest area you can without large veins.
  • WHEN your pot is boiling blanch some leaves for few minutes. Remove with a slotted spoon and put in cold water then put in a colander. Repeat same procedure with remaining leaves.
  • LINE bottom of cooking pot with bones (if you have bought lamb shoulder and cut the meat from the bone) or with a thick layer of cabbage leaves.
  • MIX rice with minced meat, spices and salt. Place cabbage leaf, shiny side down, on a work surface.
  • PLACE crosswise about 1 TBS of stuffing (depending on the size of leaf), and fold ends, roll tightly. Place seam down in cooking pot, packing tightly together. Place several cloves of garlic between each layer.
  • REPEAT procedure with remaining leaves. You will want about ten 'mahshi' per person.(10 pieces per person)
  • PLACE 4 TBSP butter in saucepan. Invert a heavy plate on top to keep rolls in shape during cooking.
  • COVER leaves with water, bring to a boil then reduce to low simmer and cover. Simmer very gently for two hours or until tender.
  • Add one table spoon dry mint boil it for five minutes .
  • Serve hot.

Reviews & Comments 3

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  • meileen 9 years ago
    Thanks I'll certainly try this recipe it seems very interesting!
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    " It was excellent "
    mrsneman ate it and said...
    Dear god .. you made me remember the days of my pregancy iused to make every week ..
    it was avery diffecult days for my husband
    got my five
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    " It was excellent "
    jimrug1 ate it and said...
    This is amazing! Great Post!! I was going to post a recipe for Lebanese Stuffed Cabbage Leaves but this is almost exactly the way we make it. The only difference is we omit the allspice, use Lamb broth mixed with tomato paste instead of water, and add some fresh tomatoes and mint sprigs inbetween the layers. This is very traditional Lebanese. I will be saving this instead of posting...;-)~~ Jim
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