No matter where your ancestry lies, chances are you have your own version of stuffed cabbage. Our family heritage, from English, to Italian, Lebanese and Irish – has provided for quite a few variations on this delicious winter meal. And I have to say, I love just about every version of it I’ve ever tasted.
I was so curious to try Moroccan style stuffed cabbage when I saw the recipe in Sharing Morocco: Exotic Flavors from My Kitchen to Yours. This variation uses a special blend of spices to flavor the beef and it has a unique hint of sweetness. There is no rice, as traditionally this dish is served over rice. The cookbook didn’t specify an oven temperature so I baked at 350 degrees.
Moroccan Stuffed Cabbage
- 1 large head Savoy cabbage
- 2 lbs ground beef (30% fat)
- ½ cup raisins
- ½ bunch cilantro, chopped
- 1 tsp cinnamon
- ½ tsp allspice
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- 20 oz can tomato sauce
- 1 cup saffron or white rice
- Freeze the cabbage overnight to soften the leaves. Thaw before beginning to cook (optional)
- Place cabbage into a large pot filled half way with water.
- Cook cabbage until fork tender.
- Remove the cabbage, cool and separate leaves.
- In a bowl mix the meat, raisins, cilantro and spices.
- Lay the cabbage leaves flat. Place 3 tbsp meat mixture in the center, then fold in sides and roll to close.
- Place each roll into an oiled baking dish, seam side down. Cover with tomato sauce and bake for 45-60 minutes at 350 degrees. (until fork tender)
- Cook the rice and serve cabbage overtop.