Image © Tchakayiti
“This recipe is an adaptation of online recipes and tips from family friends (read about it HERE!). True to the Haitian cooking tradition, we do not list any proportions. Use the indicated ingredients as a base and adapt your seasoning according to your own taste.” – Annick Megie, Tchakayiti
- Whole cabbage
- Ground beef
- Ground pork
- Tomato purée
- Tomato paste
- Chopped onion
- Salt & pepper
- Crushed garlic
- Chopped mint leaves
- Chopped parsley
- Piment bouc
Preparing the cabbage leaves (Yaya's advice): Remove the cabbage heart and dip the vegetable in a boiling pot of water. The leaves will slowly detach themselves. At that point, remove them one by one and dip in the boiling water for a few seconds, to soften them. Remove the vein. You will be able to roll the leaves more easily.
Rinse the rice and set it aside.
Cook the onions in hot oil then add the tomato purée and sauce and cook for a few minutes. Remove from the heat and add the remaining seasonings.
Add the tomato-seasoning mix to a mixture of the ground beef, pork and rice. Set aside and let marinate.
Fill each cabbage leaf with a spoonful of the mixture and roll them to seal.
Cover the bottom of a deep pot with some cabbage leaves and top with the stuffed leaves (mèchi). Pour some boiling water that has been seasoned to taste, over the mèchi.
Cover and cook on the stovetop until the liquid is completely absorbed. Serve hot with your preferred side.