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

5.0 from 7 reviews

Moroccan Beef Stuffed Cabbage

 

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Prep time

40 mins

Cook time

60 mins

Total time

1 hour 40 mins

 

Cabbage stuffed with spiced beef and raisins.

Author: Heather @ GirlGoneMom.com

Recipe type: Main

Cuisine: Moroccan

Serves: 4-6

Ingredients

• 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

Instructions

1. Freeze the cabbage overnight to soften the leaves. Thaw before beginning to cook (optional)
2. Place cabbage into a large pot filled half way with water.
3. Cook cabbage until fork tender.
4. Remove the cabbage, cool and separate leaves.
5. In a bowl mix the meat, raisins, cilantro and spices.
6. Lay the cabbage leaves flat. Place 3 tbsp meat mixture in the center, then fold in sides and roll to close.
7. 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)
8. Cook the rice and serve cabbage overtop.

Notes

There was no oven temperature indicated - I baked at 350 degrees.

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