Stuffed Cabbage with Chicken, (محشي ملفوف على دجاج).

Updated at: Thu, 17 Aug 2023 13:46:59 GMT

Step 1

Pat dry the chicken and cut it into 6 or 8 pieces, place them in a large pot along with all chicken ingredients, and add enough water or to cover, place the pot over high heat and bring to a boil, discard the grey rancid that float to the surface using a skimmer/spoon and discard, reduce heat to low and simmer for 15 minutes, remove the chicken, set aside, filter the broth and reserve about 2 cups.

Step 2

To prepare the filling; Wash the rice and soak it in warm water for ten minutes, then drain, and mix it with the ground beef, onions, garlic, and the spices.

Step 3

Split the cabbage leaves with a knife and wash them, then move it to a large saucepan of boiling water with pinch of salt over the stove, and boil the leaves for 2 minutes, drain it and set aside on a tray allow them to cool.

Step 4

Lay a cabbage leaf flat on a cutting board, trim off the thick stems (you may divide the very large leaves into half so they are no bigger than your hand) add a tablespoon of stuffing mixture into the center of the cabbage leaf, tuck one side, then fold over the cabbage leaf over the stuffing, continue to tuck and roll to make sure it’s secure.

Step 5

(You can squeeze the cabbage roll after it has been rolled to help prevent it from opening).

Step 6

In a non-stick pot, drizzle a bit of olive oil and Put the chicken pieces at the bottom of the pot, the start stacking the cabbage rolls in the pot tightly next to each other (the greenest part/steams of the cabbage on the underside), scatter the garlic cloves between the layers of cabbage rolls.

Step 7

Place a heavy plate inside the pot, on top of the rolls and press down, cover it with reserved broth, the water level should cover the rolls (you may add lukewarm water), cover the pot, in a medium high heat, bring to a boil, decrease the heat to medium low, taste the brine water to see if need to adjust the salt level, and simmer 40 to 50 minutes checking on it after the 40 minutes mark, they should be almost ready when most of the water has absorbed, and the cabbage rolls are tender.

Step 8

Meanwhile, mix the 6 minced cloves of garlic, dried mint, the lemon juice (depending on your taste) and set aside.

Step 9

Back to the pot, remove the heavy plate and pour over the garlic lemon mint mixer, cover and simmer for 10 more minutes.

Step 10

When the cabbage rolls ready, allow the to cool in the pot, place the cabbage rolls in a serving plate, top it with the chicken pieces and garnish with mint leaves, lemon slices and serve.

0 liked

0 disliked