Lebanese Stuffed Zucchini Potatoes Cabbage
Experience the rich, comforting flavors of the Middle East with Lebanese Stuffed Zucchini, Potatoes, and Cabbage—a hearty dish that combines tender vegetables and cabbage leaves with a savory meat and rice filling. Hollowed zucchini and potatoes are delicately stuffed, while softened cabbage leaves are rolled into beautiful bundles, all simmered in a fragrant tomato and garlic sauce infused with dried mint, cinnamon, and allspice. This one-pot wonder is perfect for family gatherings or cozy dinners, offering layers of texture and flavor in every bite. Garnished with a drizzle of the tangy, spiced sauce, this traditional recipe is a delicious way to explore Lebanese cuisine. Ideal for meal prepping or sharing, it’s a wholesome and aromatic main dish you’ll love serving again and again!
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Recipe Information
Ingredients
- 6 medium Zucchini
- 4 medium Potatoes
- 12 large Cabbage leaves
- 500 grams Ground beef or lamb
- 1 cup Short-grain rice (rinsed)
- 3 tablespoons Tomato paste
- 4 large Garlic cloves (minced)
- 2 cups Tomato sauce
- 4 cups Water
- 1 teaspoon Dried mint
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Allspice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
Instructions
Prepare the zucchini by cutting off the tops and hollowing out the insides using a corer. Be careful not to pierce through the outer skin. Set the hollowed zucchini aside.
Peel and hollow out the potatoes using a corer, similar to the zucchini. Set aside.
Carefully blanch the cabbage leaves in hot water for 1-2 minutes to soften. Trim the thick stem in the center of each leaf to make it easier to roll. Set aside.
In a large mixing bowl, combine the ground beef or lamb, rinsed rice, cinnamon, allspice, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix well to combine the stuffing mixture.
Stuff the zucchini and potatoes with the meat and rice mixture, leaving a little room at the top to allow the rice to expand during cooking. Avoid overstuffing.
For the cabbage, place about 1-2 tablespoons of the stuffing mixture in the center of each cabbage leaf. Fold the sides inward and roll tightly to form a neat package.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and allow it to cook for 1-2 minutes to enhance its flavor. Then add the tomato sauce, water, dried mint, lemon juice, and the remaining 1 teaspoon salt and 0.5 teaspoon black pepper. Mix well to create the cooking sauce.
Arrange the stuffed zucchini, potatoes, and rolled cabbage leaves carefully in the pot, layering them if necessary. Ensure that they are snugly packed to prevent them from unrolling or breaking apart during cooking.
Pour the prepared tomato sauce over the stuffed vegetables and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 1.5 hours or until the vegetables are tender and the rice is fully cooked inside the stuffing.
Once cooked, carefully remove the stuffed vegetables from the pot and arrange them on a serving platter.
Drizzle some of the tomato sauce from the pot over the stuffed vegetables, and serve hot.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 17239 mg | 750% | |
| Total Carbohydrate | 412.5 g | 150% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 141.7 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1061 mg | 82% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 10935 mg | 233% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
