Malfouf Mehshi

Description
Stuffed cabbage Leaves

Ingredients

 * 48 oz cabbage
 * 1 cup short-grain rice
 * 14 oz minced meat
 * ¼ cup lemon juice (optional)
 * ¼ cup shortening or butter
 * ¼ cup Seville orange juice
 * 1 tsp salt
 * a dash of ground paprika
 * a dash of ground cinnamon
 * a dash of ground cumin
 * 3 cups water
 * 1 medium head crushed garlic
 * ½ tsp dried mint (optional)
 * 1 tbsp pomegranate thickened juice

Directions

 * 1) Peel off cabbage leaves.
 * 2) Blanch some leaves in boiling water for few minutes.
 * 3) Remove with a slotted spoon and put in cold water then put in a colander.
 * 4) Repeat same procedure with remaining leaves.
 * 5) Mix rice with minced meat, spices and salt.
 * 6) Place cabbage leaf, shiny side down, on a work surface.
 * 7) Cut into 2 or 3 pieces (depending on size of leaf).
 * 8) Place crosswise about a tbls of stuffing (depending on the size of leaf), and fold ends.
 * 9) Roll firmly and repeat procedure with remaining leaves.
 * 10) Place ½ cup of butter in a pot.
 * 11) Pack leaf rolls close together in layers.
 * 12) Invert a heavy plate on top to keep rolls in shape during cooking.
 * 13) Add to pot lemon juice, seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt.
 * 14) Bring to a boil on moderate heat.
 * 15) Cover pot.
 * 16) Cook on low heat for 2 hours or until tender (add water if evaporated).
 * 17) Serve hot accompanied by radishes.
 * 18) Note: you can add some stuffed zucchini.