Armenian Stuffed Cabbage
From chefmeow 15 years ago
- 45 minutes to make
- Serves 12
ARMENIAN STUFFED CABBAGE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997.
Ingredients
- 2 cups uncooked brown rice shopping list
- 1 tablespoon olive oil plus 1/3 cup olive oil divided shopping list
- 2 bay leaves shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon tomato paste shopping list
- 3-1/2 cups water shopping list
- 1 large green cabbage cored shopping list
- 1 cup walnuts finely chopped shopping list
- 1 cup almonds finely chopped shopping list
- 1/4 cup chopped fresh spearmint shopping list
- 1/2 cup chopped fresh parsley shopping list
- 3 cloves garlic pressed or minced shopping list
- 1/3 cup fresh lemon juice divided shopping list
- 3 cups canned tomatoes shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- yogurt for garnish shopping list
- Chopped fresh parsley for garnish shopping list
How to make it
- Sauté rice in 1 tablespoon olive oil stirring continuously for 4 minutes.
- Add bay leaves, salt, tomato paste and water then stir until tomato paste is dissolved.
- Cover and bring rice to boil then turn heat off 5 minutes and simmer rice over low 25 minutes.
- Do not lift lid during cooking then allow rice to stand off heat 10 minutes then stir well.
- Meanwhile immerse head of cabbage in boiling water to cover.
- After several minutes as each leaf begins to separate from head pull it off and set aside to cool.
- You will need 12 well shaped leaves to stuff.
- Combine walnuts, almonds, mint and 1/2 cup parsley in a mixing bowl.
- Remove bay leaves from rice then add rice to the nut mixture.
- Mix in 3 tablespoons olive oil, garlic and half the lemon juice.
- Make a thin sauce by crushing tomatoes in their juice.
- Mix in salt, pepper, remaining lemon juice and remaining olive oil.
- Thin sauce with a little water if necessary.
- Ladle some of the sauce into a large skillet or soup pot.
- Put 1/2 cup of the rice nut filling on the thick end of each cabbage leaf.
- Fold sides over the mixture then roll up toward the thin edge of the leaf.
- Arrange cabbage rolls seam side down on top of the sauce in pot.
- Pour the rest of the sauce over the rolls then cover and simmer 45 minutes.
- Top with a spoonful of yogurt and more chopped parsley then serve immediately.
People Who Like This Dish 2
- whuebl Annapolis, MD
- debntim Outer Banks, NC
- minitindel THE HEART OF THE WINE COUNTRY, CA
- juels Clayton, NC
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
sounds wonderful cat i love stuffed cabbages
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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YUMM! We LOVE cabbage, any which way! Another great one, girl! KUDOS! Blessings, deb n tim
debntim
in Outer Banks loved it
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Sounds so unique! I love cabbage rolls, but never heard of this version before. Bookmarked and thanks for this post!
juels
in Clayton loved it
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