INGREDIENTS

INSTRUCTIONS

* (if you cannot get them, saute half-rings from 3-4 onions until very
light golden, and keep the oil)
Yield: About 15-20 stuffed leaves
1. Wrap cabbage well in microwaveable plastic (the same sort used to cover
dishes). Microwave for 7-10 mins, depends on your microwave power. The
cabbage should soften but not by too cooked. Leave to cool until can be
handled.
2. In a bowl, mix meat with uncooked rice, seasoning and onion. If using
onions from scratch, put into mixture some of the oil used for frying the
onions.
3. Separate carefully cabbage leaves, trying not to wound them. Put aside
about 15-20 leaves. Chop coarsely the rest, and spread at the bottom of a
wide pot.
4. Put 1-2 tbs of meat mixture into each leave. Roll, fold in sides, and
then roll to the end. The idea is that the rolled leaves will be compact,
but not too tight, to make room for rice to expand.
5. Arrange rolled leaves on chopped cabbage in pot. If any mixture is left
over, make meat balls and arrange inside pot as well. If any leaves are
left over, it means you over indulged on filling, nevertheless chop and
fill in pot.
6. Pour over everything can of tomatoes. Cover with water. Cook on very low
heat - the longer the better - at least 11/2 hour. About 1/2 hour before
the end, squeeze juice form 1 lemon (or more if you like) over.
Posted to JEWISH-FOOD digest by "Raya Tarab" <tarab@netvision.net.il> on
Aug 25, 1998, converted by MM_Buster v2.0l.

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