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Lebanese cabbage sees red?


By Gourmande in Osaka (Visit website)




The inspiration was a recipe of Lebanese stuffed cabbage given by Dan (Merci !). Nearly all the ingredients differ, but I’ve kept the general process.



I’ve used the outer leaves of my red cabbage. Hatsuga genmai (germinated brown rice) a little precooked.



Stuffing with beef and pork.



Garlic (unpeeled) under the cabbage.


post-flavors


After cooking (in kombu broth) :




It’s better cooled as the acid minty sauce balances the strong meat flavor. Yummy !




hatsuga genmai (healthy rice)



Filed under: (quick) 5 minutes active cooking, Home-made Fait-Maison, slow food Tagged: beef, broth, brown rice, cabbage, garlic, germination, ground meat, hatsuga genmai, kombu seaweed, Lebabon, lemon, mezze, mint, pork, rice, side dishes


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