Persian Cabbage Rolls

For the filling, first wash the rice a few times under running water and drain. Remove the cabbage stalk and outer cabbage leaves and boil the cabbage head in salted water until the leaves come off easily. Drain, loosen leaves and remove hard edges. Finely chop shallots and garlic. Briefly blanch the tomatoes (scald with boiling water), peel and cut into small cubes.

Now heat some oil in a pan and slowly sweat the shallots together with the garlic until light. Once the onions are soft, stir in the minced meat and fry. Add a little tomato paste, stir through and then mix in diced tomatoes. Sauté just briefly and then remove from heat. Add rice and season with a pinch of paprika, nutmeg, cloves, allspice, cinnamon and cardamom. Season with a little lemon juice as well as salt and stir in the chopped parsley.

For the cabbage rolls, place the cabbage leaves inside out, fill with the meat farce, fold in the sides and roll up into roulades. Secure with kitchen twine. Layer the roulades in a pot side by side. Season about 2-3 cups of water with a little salt and pepper. Pour in the water, add dill sprigs and cover the pot tightly. Cook the roulades for about 40 minutes. Then arrange the roulades and drizzle with the broth to taste.

Preparation Tip:

The cabbage rolls are easy to prepare and taste great reheated.

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