| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Cabbage, Lebanese, Rice |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head of white cabbage |
| 1 |
c |
Uncooked rice |
| 1 |
|
Onion, finely chopped |
| 1/2 |
|
Green onions, finely chopped |
| 1 |
c |
Parsley, finely chopped |
| 4 |
|
Cloves garlic |
| 1 |
c |
Olive oil |
|
|
Salt and pepper, to taste |
| 2 |
|
Tomatoes, finely chopped |
| 1/4 |
c |
Dry mint or 1/2 cup fresh |
|
|
mint finely chopped |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
1998
Core cabbage and parboil head in a large kettle of water just long
enough to soften and separate leaves. Break off leaves and set aside
to drain. Remove excess thickness of cabbage veins with a sharp knife.
Cover bottom of kettle with cut-away portion of cabbage leaves. If
leaf is large, cut in half along the center vein. Thoroughly mix the
rest of the ingredients with the exception of garlic and mint. Place a
generous tablespoon of the mixture on the thicker edge of the leaf.
Roll as in jelly roll. Squeeze rolls gently when placing compactly in
pan. Sprinkle large pieces of chopped garlic between each layer. Mash
together mint, one clove of garlic, and an additional 1 teaspoon of
salt. Stir in lemon juice and pour over rolled cabbage leaves. Place a
small pottery dish on top of leaves to keep from separating. Add
enough water to cover rolls. Cover and cook on medium fire 20-25
minutes, then simmer on low flame for 15 minutes or until rice is
tender. Recipe by: Lebanese Cuisine, Madelain Farah Posted to
MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 25,
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