Stuffed cabbage cake

Stuffed cabbage cake 2 medium green cabbage 4 cups soaked short grain rice 3 tsp salt 4 tbs melted butter 1 tsp pepper 1/4 tsp turmeric 2 tsp 7 spice 1 tsp cumin 1 cup ground beef 6 cloves of crushed garlic 1 tsp olive oil 4 cups of water Core cabbage and pop into the freezer overnight next day defrost completely then remove the leaves and cut out the stem of each leaf or bring a large pot of water filled about halfway to a boil. Add in the cabbage seam side down and let the water boil for about two minutes then roll the cabbage over and push the leaves off (only push the ones that will come off) let the leaves that came off sit in the boiling water for about 2-3 minutes then remove to a sheet pan and put the cabbage back in and repeat this process until you get through the whole head of cabbage. Once the cabbage leaves are cool enough to handle slice each side of the leaf to remove the stem and give you two equal pieces. Soak rice 20 minutes. Combine rice, meat, seasonings and butter. In a large pot add 2 to 3 layers of cabbage to the bottom then a layer of rice and then a layer of cabbage alternating until you fill up your pan your final layer should be cabbage. Add water about 4 cups just enough to reach the top but not cover the cabbage completely. Put a heat proof plate on top to hold the cabbage down and turn the heat on high bring to a boil then reduce the heat to low and let it simmer for about 45-60 minutes or until the water dissolves and the rice is fully cooked. Brown garlic in olive oil and take the plate off of cabbage and put the garlic up on top flip and serve with fresh lemon. . . . . ‎رمضان#

Good

% Daily Values based on a 2,000 calorie diet