Recipe

Armenian Stuffed Cabbage Recipe


Armenian Stuffed Cabbage Recipe Chefmeow / All my dishes
1 year ago
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.
Prep:10m Cook:45m Servings:12

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Ingredients
  • 2 cups uncooked brown rice
  • 1 tablespoon olive oil plus 1/3 cup olive oil divided
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 tablespoon tomato paste
  • 3-1/2 cups water
  • 1 large green cabbage cored
  • 1 cup walnuts finely chopped
  • 1 cup almonds finely chopped
  • 1/4 cup chopped fresh spearmint
  • 1/2 cup chopped fresh parsley
  • 3 cloves garlic pressed or minced
  • 1/3 cup fresh lemon juice divided
  • 3 cups canned tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Yogurt for garnish
  • Chopped fresh parsley for garnish

Directions
  1. Sauté rice in 1 tablespoon olive oil stirring continuously for 4 minutes.
  2. Add bay leaves, salt, tomato paste and water then stir until tomato paste is dissolved.
  3. Cover and bring rice to boil then turn heat off 5 minutes and simmer rice over low 25 minutes.
  4. Do not lift lid during cooking then allow rice to stand off heat 10 minutes then stir well.
  5. Meanwhile immerse head of cabbage in boiling water to cover.
  6. After several minutes as each leaf begins to separate from head pull it off and set aside to cool.
  7. You will need 12 well shaped leaves to stuff.
  8. Combine walnuts, almonds, mint and 1/2 cup parsley in a mixing bowl.
  9. Remove bay leaves from rice then add rice to the nut mixture.
  10. Mix in 3 tablespoons olive oil, garlic and half the lemon juice.
  11. Make a thin sauce by crushing tomatoes in their juice.
  12. Mix in salt, pepper, remaining lemon juice and remaining olive oil.
  13. Thin sauce with a little water if necessary.
  14. Ladle some of the sauce into a large skillet or soup pot.
  15. Put 1/2 cup of the rice nut filling on the thick end of each cabbage leaf.
  16. Fold sides over the mixture then roll up toward the thin edge of the leaf.
  17. Arrange cabbage rolls seam side down on top of the sauce in pot.
  18. Pour the rest of the sauce over the rolls then cover and simmer 45 minutes.
  19. Top with a spoonful of yogurt and more chopped parsley then serve immediately.

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Comments

minitindel 1 year ago said:
Sounds wonderful cat i love stuffed cabbages

five

tink

debntim 1 year ago said:
YUMM! We LOVE cabbage, any which way! Another great one, girl! KUDOS! Blessings, deb n tim

juels 1 year ago said:
Sounds so unique! I love cabbage rolls, but never heard of this version before. Bookmarked and thanks for this post!


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