Title: Tolma (Stuffed Cabbage with Lamb)
Categories: Meat Jewish Georgian Israel Lamb
Yield: 6 Servings

1	lb	Ground lamb
2	md	(1 c) onions, chopped fine
1		Egg, beaten
1/2	c	Raw rice, well-rinsed
1/4	ts	-Black pepper
1	ts	-Salt, or to taste
2	tb	Fresh coriander, chopped
1	tb	Fresh mint, chopped
20		To 25 cabbage leaves (pre- (pared as Georgian recipe)
2	c	Fresh tomatoes, peeled, chopped, & pureed or canned tomatoes

The Georgians have their personal preferences as to best stuffing to use in this universally popular stuffed vegetable. This combination, cabbage w/lamb stuffing, is preferred one, although ground beef may also be used.

1. Mix everything except cabbage leaves & tomato puree together & set aside. 2. Place 1 cabbage leaf w/spine end away from yourself. Put 1 heaping tb of end of leaf nearest you & roll it over, then tuck in 2 sides to shape a cylinder 3-" long & abt 1-" thick. Roll up leaf but not too tightly. Prepare all leaves this way to make tolmas. 3. Fit cabbage rolls neatly in pan in several layers. Pour tomato puree over rolls. Cover w/dinner place & press the leaves down gently. Cover pan & cook over low heat for 1-1/2 hrs. Should liquid evaporate too soon, add 1/2 c water. There should be very little sauce. Serve warm tolmas w/bread.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

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