Esther's Stuffed Grape Leaves and Cabbage Leaves
It takes a little time to prepare them, but these recipes for dolmas (grape leaves) and malfoof (cabbage) are well worth the trouble. When we were kids, we liked the malfoof so much we called it "mouth food."
The recipe calls for baking in the microwave. They can also be baked in an oven or cooked on the range, but Mom has found the microwave to be the most foolproof.
1 c. white rice Microwave on high
1 c. water 40 minutes
1 lb. lean ground beef or lamb
1 tsp. cumin
salt and pepper to taste
6-8 garlic cloves
1 medium head cabbage
or
1 small jar pickled grape leaves
For grape leaves:
boiling water
yogurt
For cabbage leaves:
large pot of boiling water
8 oz. can tomato sauce
The stuffing recipe is the same for both: Cook rice in one cup of water until all water is absorbed.
Rice will be half cooked. Wait until cooled.
Add ground meat, cumin and pepper.
Add a bit of salt if making cabbage leaves; the grape leaves are already salty from the brine.
Mix well; stuffing is ready.
Grape leaves: Take grape leaves out of jar, seperate leaves, if stem is present cut it off each leaf. Spread leaf on a large dish, put approximately one tbsp. of filling in middle of leaf. Fold both sides over filling, then, starting from the bottom, roll as tight as you would a burrito. Arrange stuffed leaves in a circular fashion in a large casserole. Sprinkle a few garlic cloves, peeled but whole, then start another layer. When complete, weigh down with a small dish or saucer. Cover with boiling water. Water should cover all and 1/2 inch more. Use a large enough casserole so that waterline is at least 1 inch below top. Cover tightly and cook in microwave for 40 minutes. Taste to make sure they're done. If not ready, cook a few minutes more. Add more boiling water as needed. When ready, wait 15 minutes and serve with yogurt.
Cabbage Leaves: Discard outer leaves of cabbage until you get to the nice soft ones. Pierce stem with a carving fork so that fork creates a handle. Using sharp knife cut around stem deep enough to cut at least top layer of leaves. Do not try to separate leaves yet. Immerse head in a large pot of boiling water. Make sure boiling water covers the whole head. With free hand, using tip of sharp knife, loosen top layer of leaves; leaves will seperate from head very readily. Take head of cabbage out. Using slotted spoon, remove loose leaves from boiling water as soon as they start to wilt. Do not overcook; leaves will fall apart. Put wilted leaves in a large dish to cool. Continue procedure untill all leaves are seperated and wilted.
Large leaves can be cut along the rough stem to get two pieces. Smaller leaves can be used whole. Use same rolling procedure as with grape leaves; do not forget the garlic cloves. Stuff leaves with filling and roll fairly tightly. Sqeeze gently in palm. Stuffed cabbage leaves should be placed as closely as possible in layers. When finished, place a small dish or saucer on top. Add an 8oz can of tomato sauce diluted with enough boiling water to cover leaves in casserole with 1/2 inch more on top. Use a large enough casserole so that water line is at least 1 inch below top. Cover tightly. Cook in microwave until tender. Let stand 15 minutes, serve with remaining tomato sauce from casserole. Adjust for taste adding pepper or tabasco to sauce.