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1 head cabbage (3-4 lbs.) 1 cup rice 1 1/2 lbs. ground lamb or beef 1 small can tomato sauce 1 large can tomatoes 1 Tbsp. salt Pepper, cinnamon and allspice to taste Core cabbage and submerge into salted boiling water. While boiling, loosen each cabbage leaf with a fork. When leaves are slightly tender remove from water to a dish. If the leaves are too large, trim heavy vein and cut in half. In a bowl mix rice, meat and spices. Place approximately one tablespoon of the mixture on the inner side of the leaf and spread evenly across. Roll up completely. Line the bottom of a large cooking pan with a few leaves or place on a pan rack. Place the rolls evenly in layers, criss-crossing each layer. Add tomato sauce, tomatoes, salt, pepper and water to cover. Use an inverted plate to hold down the rolls. Cover with lid and bring to boil. Reduce heat to low and cook for 30 minutes. Serves: 4-6. Variation: 1 clove garlic 2 lemons Crushed mint leaves Omit tomatoes and tomato sauce. Squeeze lemons. Sprinkle the lemon juice, mint and garlic over cabbage before adding water. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |