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Hummus with a Kick
Appetizer Middle Eastern

Hummus with a Kick

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
  2. 2 Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.

By Muthanna Yacoub

Kubbe
Appetizer Middle Eastern

Kubbe

4.3

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Place bulgur in a large bowl. Stir in the flour, 6 tablespoons of vegetable oil, red pepper flakes, salt, and cumin. Gradually mix in the cup of water to make a stiff but not crumbly dough. Knead for a few minutes to fully bind the ingredients. If it is too mushy, let it sit for a while, and the bulgur will absorb some of the water.
  2. 2 For the filling: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add onions and cook until browned. Remove from the skillet. Crumble the ground beef into the skillet, and cook until evenly browned, stirring frequently. Drain excess grease. Season with allspice, salt, and cinnamon, and stir in the cooked onions and pine nuts. Allow to cool enough to handle.
  3. 3 Form the dough into walnut-sized balls. Press your thumb into the ball while it is enclosed in your other hand to form a tube. The cylinder should be about 2 inches long, and the thinner the walls are, the better they will cook. Fill the cavity with as much of the meat mixture as you can, then seal the end to form a torpedo shape. Repeat with remaining dough and filling. At this point, the kubbe may be frozen. Freeze on baking sheets, then transfer to freezer bags when solid.
  4. 4 Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). If the oil is not hot enough, the kubbe will fall apart. Carefully place the kubbe into the hot oil, and fry until nicely browned, about 1 minute. Remove with tongs to paper towels to drain. Serve with tahini.

By Cindy

Cinnamon Swirl
Appetizer

Cinnamon Swirl

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
  3. 3 Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

By Chris Denzer

Pumpkin Dip with Cream Cheese
Appetizer American

Pumpkin Dip with Cream Cheese

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce
Appetizer

Quick and Easy Peach Pie Egg Rolls with Raspberry Sauce

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
  2. 2 Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
  3. 3 Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
  4. 4 In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.

By COUSINDILL

Butternut Squash and Parsnip Soup
Appetizer American

Butternut Squash and Parsnip Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
  3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
  4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
  5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
  6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Moroccan Meat Cigars
Appetizer African

Moroccan Meat Cigars

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 Heat olive oil in a skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown; drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika, and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
  3. 3 Remove one phyllo sheet from the package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut phyllo sheet into two 14x9-inch rectangles; spray one rectangle with cooking spray, place the other rectangle on top and spray again with oil. Place a generous teaspoon of meat filling near the narrow end of dough. Fold dough over meat, fold in the sides of dough, and roll into a cigar-shaped tube. Repeat until meat filling has been rolled up. Arrange phyllo cigars on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly browned, about 25 minutes.

By r1v

Big Game Heroux Dip
Appetizer

Big Game Heroux Dip

3.3

Prep
5 min
Cook
1 min
Total
41 min

Instructions

  1. 1 Stir together the chives, basil, paprika, sugar, parsley, onion powder, garlic powder, celery salt, cilantro, pepper, allspice, ginger, cayenne pepper, turmeric, monosodium glutamate, and lemon juice in a microwave-safe bowl.
  2. 2 Cook in the microwave on High for 30 seconds.
  3. 3 Stir in the horseradish sauce and mustard; allow to cool 5 minutes; fold in the mayonnaise. Chill in refrigerator at least 30 minutes.

By TheOldCook

Chicken Liver Pate with Currants
Appetizer American

Chicken Liver Pate with Currants

5.0

Prep
20 min
Cook
6 min
Total
266 min

Instructions

  1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
  2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
  3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
  4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Berbere Spice Blend
Appetizer African

Berbere Spice Blend

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
  3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Party Meatballs
Appetizer American

Party Meatballs

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
  2. 2 Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
  3. 3 In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
  4. 4 Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
  5. 5 Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
  6. 6 After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
  7. 7 Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

By Musselman's Apple Butter

Jerk Grilled Chicken Wings
Appetizer Caribbean

Jerk Grilled Chicken Wings

4.8

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. 3 Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
  4. 4 Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

By BencyCooks

Habanero Sauce
Appetizer American

Habanero Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Jerk Chicken Wings
Appetizer Caribbean

Jerk Chicken Wings

4.9

Prep
15 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
  2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
  5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
  6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

By John Mitzewich

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Kefta
Dinner Middle Eastern

Kefta

3.9

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
  3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24

Kafta (BBQ)
Dinner Middle Eastern

Kafta (BBQ)

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
  2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
  3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Grape Leaves Aleppo
Dinner Middle Eastern

Grape Leaves Aleppo

4.5

Prep
45 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
  2. 2 Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
  3. 3 Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

By Robert Shagawat

Syrian Rice with Meat
Dinner Middle Eastern

Syrian Rice with Meat

4.9

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
  2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
  3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
  4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952

Middle Eastern Kibbeh
Dinner Middle Eastern

Middle Eastern Kibbeh

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place bulgur in a microwave-safe bowl. Add enough water to cover. Microwave on high until bulgar absorbs water, 1 to 2 minutes. Stir, then set aside to cool.
  2. 2 Place mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube until mixture is finely chopped. Stir mint-onion mixture into bulgur. Stir in cumin, allspice, salt, and pepper.
  3. 3 Stir bulgur mixture into ground lamb until well combined. Using damp hands, shape lamb mixture into small, palm-sized patties.
  4. 4 Add oil to a large skillet over medium heat. Cook kibbeh patties until golden brown and cooked through, turning once, about 6 minutes on each side.

By Ron Shepherd

Middle Eastern Rice Pilaf with Pomegranate
Dinner Middle Eastern

Middle Eastern Rice Pilaf with Pomegranate

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
  3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Kibbee Lebanese Style
Dinner Middle Eastern

Kibbee Lebanese Style

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  2. 2 Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
  3. 3 Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MikeP

Kofta (Turkish Meatballs)
Dinner Middle Eastern

Kofta (Turkish Meatballs)

5.0

Prep
20 min
Cook
4 min
Total
24 min

Instructions

  1. 1 Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
  2. 2 Roll lamb mixture into small meatballs.
  3. 3 Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

By Will

One-Pot Lebanese Chicken and Rice
Dinner Middle Eastern

One-Pot Lebanese Chicken and Rice

3.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
  3. 3 Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
  4. 4 Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

By KitchenDude

Eggplant and Lamb Stew
Dinner Middle Eastern

Eggplant and Lamb Stew

4.5

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Kofta Kebabs
Dinner Middle Eastern

Kofta Kebabs

4.7

Prep
45 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
  2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
  3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
  6. 6 Serve hot and enjoy!

By SRKELZ

Shish Tawook Marinated Chicken
Dinner Middle Eastern

Shish Tawook Marinated Chicken

4.5

Prep
20 min
Cook
40 min
Total
1500 min

Instructions

  1. 1 In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
  2. 2 To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven, 30 minutes.

By IMYASMINA

Best Stuffed Cabbage Rolls
Dinner Middle Eastern

Best Stuffed Cabbage Rolls

3.9

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin