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.
1 clove garlic
Crushed mint leaves
Omit tomatoes and tomato sauce. Squeeze lemons. Sprinkle the lemon
juice, mint and garlic over cabbage before adding water.
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