Lebanese cabbage rolls

Yield: 1 Servings

Measure Ingredient
1 large Head cabbage
1 pounds Coarsely ground beef
1 cup Rice
2 teaspoons Salt
2 \N Lemons , Juice of
¼ teaspoon M.S.G.
½ teaspoon Allspice
3 \N 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

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