Wednesday, March 9, 2011

Malfoof-Stuffed Cabbage with Basmati Rice and Ground Turkey

This is a true FAV! Traditionally, it's made with Ground Lamb. However, I just had a baby 10 weeks ago. So, I MUST get these dreadful 10 lbs off like yesterday! Therefore, I decided to substitute the ground lamb for ground turkey and MY-oh-MY was it tasty!

Ingredients Needed:

1 Cabbage Head
1.25 lbs. Ground Turkey
2 Cups Basmati Rice
1-2 small Russell Potatoes
E.V.O.O (Extra Virgin Olive Oil)
2 Tablespoons Chicken Base
2 Tablespoon Cumin
1-2 Tablespoon Salt
1-2 Tablespoon Black Pepper
1-2 Tablespoon Garlic Powder
1/2 Cup dried Mint Leaves
6 Cloves of Garlic
A couple of Lemons

Over MED-HIGH heat place a large Non-stick Pan filled half way with water. Cut the core out of the cabbage and place cabbage into the pan. Once cabbage is semi-tender peel back each layer one leaf at a time (don't force it allow the leaves to become tender as they steam) and stack onto a plate. Once you cannot peel back any further you will come to the center/heart of the cabbage. Carve the center just enough for stuffing.

Heat some E.V.O.O in a large pan on MED-HIGH heat, once the oil is hot (running across the pan) add the ground turkey. Add 1 Tablespoon of the following: Cumin, salt, pepper, and garlic powder. Brown the turkey slightly. DO NOT fully cook. Strain and set aside.

In a medium pot add E.V.O.O and 2 cups of Basmati Rice to 3 cups of water on HIGH heat. Bring to a boil, then add 2 Tablespoons chicken base and mix until dissolved. Once the water reduces to half remove the rice. (DO NOT FULLY COOK)

In a large bowl combine the rice, turkey, 1 Tablespoon of the following: Salt, black pepper, garlic powder and cumin. Mix well.

Lay out one cabbage leaf flat at a time and fill with 2-3 Tablespoons of the turkey and rice mixture; spread across the center of the leaf and fold the top over and roll to the end.The rolls should be the width of 2 fngers. (Repeat; smaller/larger leaves add more or less rice)

In a Large Pot; line the bottom of the pot with sliced potatoes. Place the stuffed cabbage heart in the center then layer the cabbage rolls around the heart until you reach the top. Make sure the fold is placed downward and the layers are tight knit (if loose the rolls with come undone while cooking). Fill the pot half way with water and place on MED-HIGH heat. Secure top of pot by placing a dinner plate face down. ( keeps the rolls from coming undone during cooking). 30-35 minutes or until tender.

Heat some E.V.O.O in a saute pan on MED-HIGH heat, once the oil is hot (running across the pan) add crushed garlic and flash-fry. Pour over top of cabbage. Then, crumble dried mint over top, finish with a squeeze of lemon and Walla!


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