astray recipes: Lebanese cabbage rolls

Categories: Lebanese; Main dish
Yield: 1 Servings

Measure	Ingredient
1 large	Head cabbage
1 pounds	Coarsely ground beef
1 cup	Rice
2 teaspoons	Salt
2	Lemons , Juice of
¼ teaspoon	M.S.G.
½ teaspoon	Allspice
3	Cloves garlic
2 cups	Canned tomatoes or 1 can tomato paste

Wash rice and drain. Add meat and 1 cup tomatoes or ½ 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 ½ 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@...> on Jul 19, 1997

lebanese cabbage rolls