Lebanese cabbage rolls
1 Servings
Ingredients
| Quantity | 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 |
Directions
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