| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lebanese | Lebanese, Main dish | 1 | Servings |
INGREDIENTS
| 1 | lg | Head cabbage |
| 1 | lb | Coarsely ground beef |
| 1 | c | Rice |
| 2 | ts | Salt |
| 2 | Lemons , Juice of | |
| 1/4 | ts | M.S.G. |
| 1/2 | ts | Allspice |
| 3 | Cloves garlic | |
| 2 | c | Canned tomatoes or 1 can tomato paste |
INSTRUCTIONS
Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997
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