Thread: REC: Egyptian Cabbage Rolls

Mike Muth wrote in rec.food.cooking:

> Egyptian Cabbage Rolls - an Egyptian recipe
> Based on a recipe in _365 Foreign Dishes_ (author unknown)(1918)
> You'll want to tinker a bit to get the just the right flavor for you.
> You can adjust seasonings until you stuff the cabbage leaves.
> If you like curry, you can add a bit to spice this up.
> You can substitute ground beef for the mutton. In that case, you'll
> want to adjust the seasonings and add a touch of garlic.
> Of course, a true Egyptian cabbage roll would not include any ham,
> but the ham adds nicely to the flavor.
> Serves 6.
> 10 grams net carbs per serving.
>
> 1 cabbage
> 1 lb chopped, cooked mutton
> 1/4 lb chopped ham
> 1 onion
> 1/2 tsp thyme
> 2 sprigs finely chopped parsley
> 1/2 cup cooked rice
> salt and pepper to taste
> butter
> juice of 1 lemon
>
> Remove the core from the cabbage.
> Parboil the cabbage in salted water until the leaves easily detach
> and are softened (about 10 minutes).
> Drain.
> Shave the thick spine from the leaves.
> Mix the mutton, chopped ham, onion, thyme, and parsley.
> Add the rice and seasonings to the meat mixture, mixing well.
> Roll the stuffing into the cabbage leaves.
> Place the cabbage rolls in a buttered baking dish.
> Sprinkle with butter and add the lemon juice.
> Bake at 3500 F until done.
> Baste often with butter.

It sounds decent Mike but you've varied it enough an egyptian wouldnt
recognize it. Thats ok. I do a lot of 'fusion cooking' too.

The ones I have had that were made by egyptians used a close to 50/50
rice/meat mix or maybe 60/40 and considerably more seasoning.
Definatly more onion to that mix (onion would be about 1/5th the total
filling volume). All in all though your version sounds interesting if
we used 350F not 3500F (grin).


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