Lebanese: Stuffed Zucchini, Potatoes, & Cabbage

READY IN: 1hr 25mins
Recipe by GeeWhiz

A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese."

Top Review by ms.susan

This is a really unique and delicious recipe! I sliced the potatoes width wise and then hollowed out the potatoes, so they stood up nicely in the pot. I'll make it again, but I think that I will add some onion, garlic and parsely to the meat mixture. Just to give it a bit more 'bite'. But still...impressive presentation and a TERRIFIC alternative when you want a 'stewey' dish. Thanks so much 4Susan! Keep the Lebanese recipes coming!

Ingredients Nutrition


  1. In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
  2. Stuff the zucchini and potatoes with the meat mixture.
  3. Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
  4. In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
  5. Place beef bone on top of cabbage.
  6. Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
  7. Top with tomatoes and water.
  8. Cook, covered, over medium heat for about 25 minutes.

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