Lamb and Cumin Cabbage Cigars
Ingredients
- 1 pcWhite cabbage (whole)
- 500 gGround lamb
- 150 gWhite rice (raw and rinsed)
- 4 pcGarlic (minced)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbspCumin ground
- 1 tbspMint (finely chopped)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspPomegranate molasses
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The flavor is even better the next day after infusing in the juices.
