Yield: 1 Servings
|1 large||Head cabbage|
|1 pounds||Coarsely ground beef|
|2||Lemons , Juice of|
|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