Everything that tastes good in winter.
Cauldron of Melfof leaves stuffed with meat, rice and plenty of herbs / Nimrod Saunders
The malfouf, bloody Arab cabbage, is much larger than the normal cabbage and the larger ones are meatier and just perfect for filling.
In the winter it is relatively easy to find it in the markets and at the greengrocers, but if you can't find it, even regular cabbage will fit perfectly into the stuffed recipe of Chef
Felix Rosenthal
.
In the filling, Rosenthal combines lots of greens, which are the secret to the unique taste.
Those who are lazy can order Felix Rosenthal's stuffed melapuf leaves delivered to their home, as part of the home-cooked meals that come out of
Felix's kitchen
.
Cabbage (wrapped) stuffed
Ingredients for the recipe
-
1 Meloff (bloody cabbage)
to fill
2 medium onions, cut into juliennes (strips)
2 bunches of finely chopped parsley
2 bunches finely chopped dill
3 chopped garlic cloves
50 grams Uzbek raisins
200 grams of ground beef (preferably cow neck mixed with lamb fat)
50 grams dried mint
25 grams of butter (can be replaced with 1/2 cup of olive oil)
1 liter chicken stock or water
250 grams of round rice (1/4 cups)
1 tablespoon coarse salt
1 tablespoon black pepper
1 tsp
1 tablespoon smoked paprika
4 tablespoons of pomegranate concentrate
2 sage branch
6 tablespoons olive oil
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Preparation
How do you make a stuffed melpof?
1
The cabbage: in a deep and wide pot, boil plenty of water with a little salt.
Using a sharp, thin knife, cut a square around the root (base) of the cabbage, so that the leaves can separate easily.
2
Blanch the whole cabbage in boiling water for about 10 minutes, remove, separate the leaves and place in a colander.
3
The filling: in a flat pot (like a saute) heat the butter until it starts to brown.
Add the onion and steam together until it becomes transparent (you can steam the onion in olive oil).
4
Add 2 tablespoons of pomegranate concentrate (we will use the remaining 2 later) and 2 tablespoons of chicken stock or water, and continue the steaming process.
5
Add the raisins, rice and minced meat to the pot and mix everything with a wooden spoon until a uniform mass is obtained.
Pour another 4-5 tablespoons of chicken stock and let the rice absorb the liquid and cook a little.
6
Put in all the herbs, including the dried mint and the spices, and cook together for another 5 minutes.
Remove from heat and cool slightly.
7
The folding: slice a cabbage leaf, place the mass in the center down, fold the edges and roll up.
Arrange the cabbages in a wide, flat pot (preferably a heavy pot) next to each other, with the folds facing down.
8
Cook and roast: heat the oven to 180 degrees.
Meanwhile, pour the remaining chicken stock, olive oil and sage into the pot.
Season with salt and black pepper and bring to a boil.
As soon as it begins to bubble slightly, cover with a lid and put in the oven for 40 minutes.
9
Brush the surface of the stuffed with the remaining pomegranate concentrate and return to the oven without the lid for another 5 minutes or until golden.
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