Lebanese Makmoura or Rice with Cabbage

Name: Lebanese Makmoura or Rice with Cabbage
Total time: 7200 s
Yield: 6 people
Cuisine: American
Ingredients: 4 cups coarsely chopped cabbage; 2 tablespoons vegetable oil; 2 ounces finely ground meat; 6 cups beef broth or (water with 2 beef bouillon cubes); 1/2 head garlic, finely minced (about 5 cloves); 1 tablespoon dried mint; 1 teaspoon ground cumin; 1/2 teaspoon seven spice; 1/2 teaspoon ground cinnamon; Salt to taste, depending on the saltiness of the broth; 1/4 teaspoon ground black pepper; 3 cups basmati rice, washed and well-drained; 1 cup warm water with ¼ teaspoon salt; Yogurt

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

Similar to Dafin and can be made vegetarian without meat, but I wanted to make it with meat. The name comes from making a hole in the middle of the cabbage, placing the rice, and then covering the rice with cabbage.

Hiba Jamaleddine @Hiba

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Ingredients

1 1/2 hours

6 people

First Stage Ingredients
4 cupscoarsely chopped cabbage
2 tablespoonsvegetable oil
2 ouncesfinely ground meat
6 cupsbeef broth or (water with 2 beef bouillon cubes)
1/2 headgarlic, finely minced (about 5 cloves)
1 tablespoondried mint
1 teaspoonground cumin
1/2 teaspoonseven spice
1/2 teaspoonground cinnamon
Salt to taste, depending on the saltiness of the broth
1/4 teaspoonground black pepper
Second Stage Ingredients
3 cupsbasmati rice, washed and well-drained
1 cupwarm water with ¼ teaspoon salt
For Serving
Yogurt

Saved

Steps

1 1/2 hours

1

First, wash the cabbage and chop it coarsely. Wash the rice and let it drain completely.
2

To prepare the sauté, finely chop the garlic and place it with the oil in the pot. Let it take on a slight color, then add the meat and spices and stir until the meat is cooked.
3

Then add the cabbage and mint, stir them, and then add the broth or water with the bouillon cubes.
4

Cover the pot until the cabbage is cooked. After the cabbage is cooked, make a hole in the middle of the pot, add the rice and salted water, and cover the rice with the cabbage that was pushed to the sides (cover them). Cover the pot and reduce to the lowest heat until the rice is fully cooked (Note: halfway through cooking, mix the rice with the cabbage to absorb the remaining flavors). Don't forget to add salt to taste, depending on the saltiness of the broth, and if you used bouillon cubes, don't overdo the salt.
5

Serve the Makmoura. It's very delicious, just like stuffed cabbage.