INGREDIENTS

INSTRUCTIONS

Over high heat, heat large pot of water to boiling. Add cabbage,
core-end down. Reduce heat to medium. Cover and simmer until leaves
are softened, 10-12 minutes. Remove cabbage to bowl of cold water.
Separate 16 large leaves from head of cabbage. Trim tough ribs on  back
of leaves so that they will roll up easily. Chop enough of  remaining
cabbage to make 3 cups.  In 12-inch skillet, over medium heat, in hot
oil, cook chopped  cabbage, green onions and garlic until tender, about
10 minutes,  stirring occasionally. With slotted spoon, remove to bowl.
In  drippings remaining in skillet over high heat, cook ground lamb
until  well browned on all sides, stirring frequently. Remove to bowl
with  cabbage.  In food processor, blend lamb mixture until finely
ground. In large  bowl, toss lamb mixture with 1/2 cup yogurt, 2
tablespoons dill,  TABASCO sauce and salt to mix well. Place 3
tablespoons lamb mixture  at bottom of cabbage leaf and roll up tightly
to form a 3-inch-long  roll, tucking ends in as you roll. Repeat with
remaining lamb and  leaves.  Preheat oven to 400øF. Place cabbage
rolls on rack in roasting pan.  Add 1 cup boiling water; cover pan
tightly with foil. Bake 20 minutes  or until rolls are hot.  Meanwhile,
in medium bowl, combine remaining 1 1/2 cups yogurt and 2  tablespoons
dill. To serve, remove cabbage rolls to platter; top with  Yogurt-Dill
Sauce.  Makes 4 servings.  Nutritional information per serving: 309
Calories, 28 g protein, 18 g  carbohydrate, 14 g fat, 66 mg
cholesterol, 971 mg sodium.  Busted by Karen Sonnessa <>  Recipe by:
Tabasco www.tabasco.com  Posted to MC-Recipe Digest by "Karen Sonnessa"
<> on Apr 9, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 379
Calories From Fat: 216
Total Fat: 24.1g
Cholesterol: 83.3mg
Sodium: 1043.2mg
Potassium: 739.4mg
Carbohydrates: 11.7g
Fiber: <1g
Sugar: 9.1g
Protein: 28.5g