This is a classic Arabic dish that is a favorite from my childhood. My goma uses three mediums to display this simple, nomadic masterpiece, eggplant, cabbage, and grape leaves. It is very difficult to say which is my favorite, and I’m always glad when she makes all three. These rice in a blankets can be made in advance and served as tapas for any party.
4 lbs chuck steak bone in, cubed
½ red onion diced
½ red pepper diced
6 anjocitos diced
1 scotch bonnet quartered
4 limes, juiced
6 tbsp tomato paste
adobo
salt
black pepper
oregano
1 head of garlic minced
5 scallions diced
1 head of white cabbage
2 lbs grape leaves
3 packets sazon with culantro and achiote
12 Italian eggplants
½ bunch parsley, chopped
5 sprigs thyme
Apple cider vinegar
1 ½ chix bouillon cubes
Place 2 lbs grape leaves in a stockpot and cover with water overnight.
Remove from stockpot and place in a tray with cold water.
Cube 4 lbs. of chuck steak with bone. Reserve bones for later.
Rinse 5 cups of white rice under cold water in a colander. Set aside.
Dice 5 plum tomatoes, head of garlic, 5 scallions, 6 anjocitos,. ½ red onion, ½ red pepper
Chop ½ bunch flat leaf parsley.
In a large mixing bowl add meat, 3 packets sazon, 5 tbsp tomato paste, tomatoes, garlic, parsley thyme, anjocitos, red onion, and red pepper.
Sprinkle 6 tbsp adobo, 3 tbsp salt and 3 tbsp black pepper, 2 tbsp oregano generously.
Mix with hands.
Add 6 cups cold water, 1 tbsp apple cider vinegar, juice of one lime.
Taste and add salt if needed.
Add rice and mix.
Set aside.
Cut a square around edge of stem of cabbage to loosen leaves.
Place cabbage in stockpot and cover with water.
Bring to a boil. Slowly and carefully with knife remove leaves as they detach.
Cut in half, discarding spines. Smaller leaves keep whole.
Place leaves in a mixing bowl with cold water. Do not discard bits but dispatch stem.
Cut tops off eggplants and reserve in a mixing bowl.
Gut eggplants with a knife and a spoon. Discard pulp.
Set aside in a bowl.
Boil 10 cups of water in a stockpot.
Set aside three saucepots (small stockpots). One for eggplant should be height of eggplants.
Cover bottom of 1st saucepot with leftover cabbage bits, ½ chix bouillon cube, ¼ slice of scotch bonnet, and juice of ½ lime.
Cover bottom of 2nd pot with grape leaves, ½ chix cube, ¼ scotch bonnet, and juice of ½ lime. Add steak bones.
Cover bottom of 3rd pot with ½ chix cube, ¼ scotch bonnet and juice of ½ lime.
Fill eggplants 7/8 to the top and place eggplant lids upside down. Place in saucepot # 3. Repeat for all.
Add 1 cup of tomato liquid (from meat mixing bowl) to saucepot.
Add 3 cups of boiling water. Cover with a lid and cook under hi heat for 20 minutes or until liquid evaporates.
Lower heat to lo.
Take cabbage leaves and place a dollop into each leaf. Roll tightly by hand and place tightly in saucepot #1.
Repeat until pot is layered.
Add 1 cup of tomato water and 1 cup of boiling water.
Cover with lid and boil under hi heat for 15 minutes. When liquid is almost evaporated lower heat to lo.
Fill grape leaves in same manner, roll from bottom to top, fold over right and the left and roll again. Follow procedure above.
