Stuffed Cabbage

Preparation

• Boiled Cabbage prepared and ready to use
• Ground meat browned and ready to use.

Procedure

1. Wash rice several times until the water runs clear, then drain and place in a medium-sized bowl. Add 1¼ cups cooked meat, salt, seven spices and black pepper, stir to combine and set aside.
2. Put clarified butter in the pot, add chopped cabbage, salt and mahlab, and mix well. Spread mixture to cover the bottom of the pot and set it beside you on the counter top.
3. On a large cutting board, lay a large cabbage leaf with the glossy side down. Place a heaping tablespoon of the seasoned meat on the leaf and spread it in a thin raised line over the center spine, keeping 1 inch empty on each side. Fold the edge of the leaf nearest you over the filling and roll it to the end of the leaf. Gently place the rolled leaf in the pot over the chopped cabbage, with the loose side at the bottom.
4. Stuff the remaining cabbage leaves in the same way and arrange them side-by-side until the bottom of the pot is covered. Place a second layer perpendicular to the first layer, and alternate the positions of each of the following layers. Place the pot over medium-high heat for 2 minutes, then slowly add 3 cups of water and bring to a boil for 3 minutes. Reduce heat to medium and cook covered for 15 minutes.
5. Uncover pot and sprinkle in the dry mint. Mix lemon juice, garlic and salt and pour it over the stuffed cabbages. Cover and cook for 15 more minutes, then turn off heat and let pot sit covered for a few minutes.
6. Remove lid and place an inverted platter over the pot. Hold the pot and plate tightly in your hands and invert both so that the stuffed cabbages are resting on the platter. Gently remove pot and serve.

Serve it hot or warm with plain yogurt and salad.