Lebanese Stuffed Zucchini Potatoes Cabbage Recipes

LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE

A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain real yogurt on top of each serving is relished by the Lebanese."

Provided by GeeWhiz

Categories Rice

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Lebanese: Stuffed Zucchini, Potatoes, & Cabbage image

Steps:

In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
Stuff the zucchini and potatoes with the meat mixture.
Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
Place beef bone on top of cabbage.
Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
Top with tomatoes and water.
Cook, covered, over medium heat for about 25 minutes.

Nutrition Facts : Calories 228.4, Fat 0.9, SaturatedFat 0.2, Sodium 739.3, Carbohydrate 51, Fiber 9.4, Sugar 12.4, Protein 8.7

Ingredients

1/2 cup rice, uncooked
4 ounces tomato sauce
1/2 teaspoon allspice
1 dash cinnamon
1 cup lean ground beef or 1 cup ground lamb
1 1/2 teaspoons salt
1 dash black pepper
6 baby zucchini, par boiled and center scooped out
3 potatoes, peeled, halved and center scooped out
1 head cabbage, leaves taken off whole and blanched
1 beef bone
1 lb tomatoes
1/2 pint water

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In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.

Lebanese Stuffed Zucchini Potatoes Cabbage Recipes

LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE

A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese."

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A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain real yogurt on top of each serving is relished by the Lebanese."