Maflouf or Stuffed Cabbage Leaves
4 - 5 people
1 large cabbage
800 millilitres of gluten-free beef stock
1 large carrot, peeled, topped and tailed then shredded
500 g lean minced meat (I used beef but Lamb is traditional)
1 large bunch of fresh flat leaf parsley
4 sprigs of fresh coriander (cilantro)
1 teaspoon powdered fenugreek
2 dessert spoons tomato puree
130 g uncooked white rice (I used Thai Jasmin rice)
1 large lemon
Yoghurt or crème legere
2 level dessert spoons Arabic 7 spice mix (2 dessert spoons ground black pepper, 2 dessert spoons paprika, 2 dessert spoons ground cumin, 1 dessert spoon ground coriander, 1 dessert spoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom)
Begin by placing the minced meat in a large bowl then add the tomato puree, fenugreek, grated carrot, chopped parsley and coriander leaves and finally rice then mix together thoroughly and set aside. Fill a large saucepan with water and add 2 teaspoon of sea salt then bring to a boil. While it is heating, remove the core of the cabbage from the bottom by inserting a knife slightly diagonally so it cuts around the core piece then you can ease it out without damaging the leaves. Once done, remove the two outer leaves and throw these away. Remove the remaining leaves and then remove the centre tough stalk, so you are halving the leaf while you do so. Continue by placing the leaves in the boiling water and cook for 4 minutes then drain in a sieve and rinse with cold water for 3 minutes.
Add a little stock to a large saucepan. Now take a leaf and place flat on a chopping board. Take a small handful of the meat mixture and roll to the shape of the width of the leaf then add at one end. Fold in the sides of the leaf over the meat mixture then roll until you have a cigar shaped Maflouf then place in the saucepan. Continue until you have used up all the meat mixture then add the remaining stock to the saucepan and place a plate or Pyrex lid on top of the Maflouf before putting on heat and bringing it to a simmer. Place another lid loosely on the top of the saucepan so steam can escape and simmer for 30 minutes. When cooked, drain the sauce off and add the juice from ½ the lemon over all the Maflouf then serve onto plates with a dollop of yoghurt or crème leger and a slice of lemon.