You may be wondering, “When did your page become so captivating?” Well, my friend, the answer is simple: the moment you embraced me as a Muslim Lebanese woman and tapped that follow button! There’s a beautiful belief in this world that claims food has the power to unite us all. And let me tell you, there’s something truly magical about dishes like stuffed cabbage that transcends cultural boundaries. No matter where you’re from on this vast map of ours, the act of stuffing leaves with rice and meat seems to strike a universal chord. It’s like a culinary symphony that resonates with taste buds across nations. Today, I am thrilled to introduce you to one of our traditional Middle Eastern delicacies: stuffed cabbage—- Ingredients Stuffed Cabbage Recipe 1 Large or 2 small boiled and peeled cabbage Stuffing 2 cups of Masri rice soaked and washed 1 jasmine 2 lb course ground beef or lamb (traditional style is cut by hand) nationwide delivery @saadwholesale 1/4 cup of ghee or melted butter 1 T salt 1 T vegeta or seasoning salt 1 teaspoon of Lebanese 7 spices or Allspice 1 teaspoon of pepper 1 T lemon juice or 1 t of lemon pepper 2 T tomato paste BrothBeef Bones or lamb bones for broth (lamb shanks or beef shanks will work but ask your butcher for some bones that he didn’t need and some fat slabs.) 1-2 tbsp of salt for flavoring brother 2 Bay leaves 10 cups of water 1 tbs of tomato paste 1 tsp dried mint Seasoning, salts, or veggie or flavor 3 fresh tomatoes or 1 large can of diced or stewed tomatoes or spicy canned tomatoes. 1-2 heads of fresh peeled garlic, break the garlic open for extra flavor. 1/2 c @mina olive oil Music: Remember Musician: @iksonmusic #Delicious #Recipe #StuffedCabbage #Lebanesegirl #Lebanese #LebaneseRecipe #Dearborn #Detroit #MiddleEasternFood #PalestinianFood #ArabicFood #Recipes