Malfouf Mahshi (Stuffed Cabbage Leaves)

Ingredients

• Cabbage

  Raw

  20 leaf, large or 660g

• Lamb shoulder

  Domestic, arm, separable lean and fat, trimmed to 1/4" fat, choice, raw

  6 chop, excluding refuse (yield from 1 raw or 798g

• White rice

  Medium-grain, cooked, unenriched

  200g

• Ground lamb

  Raw

  500g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Clarified Butter

  Ghee - Trader Joe's

  9 tsp or 45g

• Lemon juice

  Raw

  2 lemon yields or 94g

Directions

1. Boil the cabbage leaves in a pan of water for about 2 minutes. Drain and set aside to cool. Boil the lamb chops in a pan of water for 5-10 minutes. Drain.
2. Combine the rice in a bowl with the mince, garlic, salt, pepper and ghee. Spread the cooled cabbage leaves on a flat surface and divide the stuffing equally among them. Mound the mixture in a long thin shape, then fold in the sides of the leaf an roll up in a cigar shape. Repeat with the other leaves.
3. Arrange the chops in one layer in the bottom of a deep saucepan then place the rolled cabbage leaves side by side in a circular fashion on top of the chops. Season with salt, then place a heavy lid on the cabbage rolls and add enough water to cover the plate by a few centimetres. Pour in the lemon juice and bring to the boil. Reduce the heat and cook for 1½ hours. Drain any excess liquid. Turn upside down on to a serving plate and serve hot.