Stuffed Cabbage (But Easier)

Ingredients

• 1 medium green cabbage
• 500 g ground beef
• 2 cups uncooked rice (sushi rice works well)
• ¾ cup chopped herbs (parsley + cilantro)
• 1 tsp salt, ½ tsp pepper
• 1 tsp paprika, ½ tsp turmeric
• 1 Tbsp cream or yogurt
• 1–2 tsp date syrup (optional)
• 4 cups hot water
• 2 tsp pomegranate molasses (or swap with broth or lemon juice)
• ½ cup boiling water + 1 Tbsp tomato paste (optional, for the top)

Instructions

1. Microwave the whole cabbage 10 min per side. Let cool. Peel off the leaves.

2. Mix beef, rinsed rice, herbs, spices, cream, and date syrup.

3. Line each muffin cup with a cabbage leaf, fill it, fold the edges, flip out, and place seam‑side down in a wide pot.

4. Pour hot water + pomegranate molasses around the rolls to come halfway up.

5. Cover and simmer over medium‑low heat for 30 min.

6. Optional: pour ½ cup boiling water mixed with 1 Tbsp tomato paste over the top.

7. Bake uncovered at 200 °C (400 °F) for 15 min until golden.