Whole cabbage, stuffed with meat and bulgur, in silan- pomegranate sauce
The recipe below is my take on the Druze- Arabic “Malfouf”- stuffed cabbage leaves.
1 large head of green cabbage, washed
For the stuffing:
3 tbsp. olive oil
1 cup of shredded cabbage (from emptying the cabbage)
1 small onions, chopped
2 garlic cloves, crushed
⅓ cup bulgur, soaked in cold water
½ cup freekeh, soaked in hot water
1 tsp. dried mint
OR just ½ cup bulgur
2 tbsp. pine nuts
2 tbsp, currants or raisins
1 tbsp. Baharat
¼ tsp. cinnamon
0.6 lb ground beef
1 tsp. salt
½ tsp. black pepper
For the sauce:
½ cup tomato sauce
1 tbsp. tamarind paste or sauce
1 tbsp. pomegranate molasses
1 tsp. silan
1 onion, chopped
½ cup hot water or chicken stalk
¼ cup olive oil
1 tbsp. salt
1/2 tsp. black pepper
Preheat the oven (390°)
Remove 3-4 outer leaves ( you can use them to line the baking tray)
Mark a square around the core of the cabbage and slowly cut it out with a paring knife.
Using a Parisienne scoop, scoop the inside of the cabbage out. Be careful not to cut it. It’s easy and goes pretty fast. Transfer the shredded cabbage to a bowl.
For the stuffing: Heat the olive oil in a skillet and sauté the onion. Add the garlic and the spices. Sauté for 2 minutes.
Add the meat and using a fork, mash it and mix. Add the pine nuts and currants.
Add the cabbage inside and cook for 3-4 more minutes. The stuffing is ready when the meat fully changes its color but is not overcooked. Set aside to cool off
Stuff the cabbage all the way to the end and quickly turn it upside down on the baking tray.
Mix all of the ingredients of the sauce and pour over the cabbage. Massage it well and cover with foil
Bake for an hour
Uncover the dish and lower the heat to 365.
Bake for 40 more minutes. Baste occasionally.
If you have extra stuffing, transfer it to a cooking bag and ¼ cup of water. Close and put in the baking tray of the cabbage for 40 minutes.
