Moroccan Stuffed Cabbage Rolls
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Moroccan Stuffed Cabbage Rolls Recipe
1 head green cabbage
2 lbs ground beef
1/2 cup brown rice
Few sprigs of parsley leaves chopped
Few springs of Thyme leaves chopped
1 tsp of Ras El Hanout Spice
1 Jar Wozz! Moroccan Tomato Onion Relish
Black pepper - a couple dashes
handful of raisins chopped
1 medium onion finely minced or grated
3 cloves garlic finely minced or grated
In a large pot on stove top bring salted water to a boil to cook cabbage leaves
In a small saucepan, add 1 cup of water and 1 Tbs butter, bring to the boil, add 1/2 cup brown rice and cook for approx 25 minutes. Drain, rinse with cold water and set aside.
In a medium to large mixing bowl, add 2 lbs ground beef (raw), garlic, onion, egg, raisins, thyme, parsley, pepper, ras el hanout spice, egg and cooked rice. Mix together to make your filling.
Take your head of cabbage and core out center without completely removing core. The outer leaves may just fall right off which is fine, add them to the boiling water first and cook for approx 3 minutes. Once soft and pliable remove and set aside. Add the head of cabbage into the boiling water as well, core side down, as the leaves soften they will fall off and you can remove them from the water and set aside. Once you have approx 14 leaves you are ready to make your rolls.
In a 13x9 baking dish, add approx 1/2 jar of Wozz! Moroccan Tomato Onion Relish to bottom of dish.
On a flat surface, lay out one cabbage leaf, add a good heaping (approx 1/3 cup) of ground beef mixture onto the leaf then roll. (fold over once then tuck in sides of leaf and continue to roll). Place each roll in baking dish until baking dish is full.
Add remaining jar of Wozz! Tomato Onion Relish to top of the rolls. Cover with tinfoil and bake for approx 1 hour 15 minutes on 350 degrees F.