Persian Cabbage Rolls
Beef, cabbage and split peas come together in this bread, fragrant with cinnamon and simmered on the stove.
1 hr 30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Cook the peas in boiling water 30 minutes or until tender. Drain. Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
- 2
Drain, cool slightly, and carefully remove 24 leaves. Reserve the balance of the cabbage. Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- 3
Put a heaping tablespoon of the mixture on each cabbage leaf. Fold in the opposite ends, then roll up into sausage shapes.
- 4
If there is any filling left, use a few more cabbage leaves. Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
- 5
Add the broth and the remaining salt and pepper, then cover with cabbage leaves. Cover the skillet and cook over low heat 30 minutes.
- 6
Mix in the lemon juice and sugar. Cook 30 minutes longer; taste for seasoning. Serves 6-8.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
