| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Rice, Lebanese, Cabbage |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Head of white cabbage |
| 1 |
c |
Uncooked rice |
| 1 |
sm |
Onion; finely chopped |
| 1/2 |
bn |
Green onions; finely chopped |
| 1 |
c |
Parsley; finely chopped |
| 4 |
|
Cloves garlic |
| 1 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
| 2 |
lg |
Tomatoes; finely chopped |
| 1/4 |
c |
Dry mint or 1/2 cup fresh mint; finely chopped |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
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, 1998
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