Malfouf Mehshi

Description
Stuffed cabbage Leaves



Ingredients

 * 48 oz cabbage
 * 1 cup short grain rice
 * 14 oz minced meat
 * 1/4 cup lemon juice (optional)
 * 1/4 cup shortening or butter
 * 1/4 cup Seville orange juice
 * 1 tspn salt
 * a dash of ground paprika
 * a dash of ground cinnamon
 * a dash of ground cumin
 * 3 cups water
 * 1 medium head crushed garlic
 * 1/2 tspn dried mint (optional)
 * 1 tbsp pomegranate thickened juice

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

Note: you can add some stuffed zucchini.