Lamb and Cumin Cabbage Cigars

Translucent, melting cabbage leaves enclosing a juicy meat and al dente rice filling. The reduced cooking juice provides a sharp acidity that cuts through the lamb's richness.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 664
• Protein: 30 g
• Carbs: 42 g
• Fat: 42 g

Ingredients

• 1 piece White cabbage ( whole )
• 500 g Ground lamb
• 150 g White rice ( raw and rinsed )
• 4 piece Garlic ( minced )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Cumin ground
• 1 tbsp Mint ( finely chopped )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Pomegranate molasses

Instructions

1. Blanch the cabbage

   Remove the core of the cabbage. Submerge the whole head in a pot of boiling salted water. Detach the leaves as they soften. They should be flexible like fabric but not tear.

2. Prepare the filling

   Mix the ground lamb, rinsed white rice, minced garlic, cumin, and chopped mint. Knead until the filling is homogeneous and the spices are well distributed.

3. Roll the cigars

   Remove the hard central rib from the leaves. Place a small dollop of filling at the base. Fold in the sides and roll tightly to form regular cylinders the size of a cigar.

4. Braising

   Line the bottom of a pot with the leftover leaf scraps. Arrange the cigars in tight layers. Drizzle with olive oil, lemon juice, pomegranate molasses, and cover with water to level. Place a plate on the rolls to keep them in place. Cook over low heat until the liquid is almost completely absorbed.

Chef's tips

• Roll them tightly; the rice will expand and ensure they hold their shape.
• The plate placed on the cigars during cooking is essential to prevent them from unravelling during simmering.

Storage

Keeps for 3 days in the fridge. The flavor is even better the next day after infusing in the juices.