Persian Cabbage Rolls
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 1⁄2 cup split peas
- 1 large cabbage
- 1 lb ground beef
- 1 cup chopped onion
- 1⁄2 cup chopped parsley
- 1⁄2 teaspoon cinnamon
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 cups beef broth
- 1⁄2 cup lemon juice
- 1⁄4 cup sugar
Directions
- Cook the peas in boiling water 30 minutes or until tender.
- Drain.
- Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes.
- Drain, cool slightly, and carefully remove 24 leaves.
- Reserve the balance of the cabbage.
- Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Put a heaping tablespoon of the mixture on each cabbage leaf.
- Fold in the opposite ends, then roll up into sausage shapes.
- If there is any filling left, use a few more cabbage leaves.
- Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers.
- Add the broth and the remaining salt and pepper, then cover with cabbage leaves.
- Cover the skillet and cook over low heat 30 minutes.
- Mix in the lemon juice and sugar.
- Cook 30 minutes longer; taste for seasoning.
- Serves 6-8.
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