STUFFING CABBAGE ROLLS WITH LAMB (mahshi malfuf)

STUFFING WHITE CABBAGE ROLLS – I (mahshi malfuf)
1 large head green/white cabbage
1 medium Onion- finely chopped
2 tbsp Virgin olive oil
500g Minced beef
1C short grain rice-wash, soak & drained
1/2 tsp all spices
1 tsp Salt
2 large Fresh tomatoes-blended without water
1/4C Fresh coriander- finely chopped
2 Cloves garlic
1/4C Lemon juice
1 cube MAGGI
500ml Hot water (+-)
How to prepare:
In a large port, drop cabbage with hot boiling salted water until limp, about 5-6 minutes.
Separate leave from head of cabbage carefully. Drain, cut leave in half, remove the hard stalk from the leaves/ discard center ribs and set aside.
Combine all remaining ingredients, except water, garlic, and MAGGI cube and lemon juice.
Place 1 tbsp of mixture on each leaf and roll up, tucking in side to contain filling (they are look like small spring roll).
Combine remaining ingredients, pack finished rolls, and flap side down and close together.
Place cabbage parcels, flap side down in deep casserole.
Dissolve the remaining MAGGI cube with the hot water and pour over the cabbage rolls. Put china plate on the top of cabbage, cover with the casserole lid and cook in a medium/ low heat for one an half hour.

STUFFING CABBAGE ROLLS WITH LAMB II (mahshi malfuf)
1 large head green/white cabbage
2 medium Onion- finely chopped
2 tbsp Virgin olive oil
500g Minced lamb
1 Carrot- finely chopped
1 tsp Cumin powder
1/2 tsp Cinnamon powder
1/2 tsp ground Black pepper
1C short grain rice-wash soaks, drained & half cooked
1/3C Pine nuts
2 tbsp tomato paste
1/4C Fresh coriander- finely chopped
2 Cloves garlic-crushed
2 cube MAGGI stock
500ml Hot water (+-)
How to prepare:
Boil cabbage leaves in boiling water for 6 minutes or until soft and limp, about 5-6 minutes.
Separate leave from head of cabbage carefully. Drain and remove the hard stalk from the leaves and set aside.
In a large pan, heat oil, fry onions and pine nuts over a medium heat for 3-4 minutes.
Add minced lamb, garlic, carrots, cumin, and cinnamon, black pepper, and 1 cube MAGGI stock, cook for 2 minutes.
Add tomato paste, coriander and rice; stir until well combined for another 3 minutes.
Remove from heat and allow cooling slightly.
Place 1 tbsp of the filling on the edge of a cabbage leaf. Fold in edges and roll into a neat parcel (they are look like small spring roll).
Place cabbage parcels, flap side down in deep oven proof dish, dissolve the remaining MAGGI cube with the hot water and pour over the cabbage rolls.
Cover with aluminum foil and bake in an 180C oven for 30-45minutes.