Title: #616221 Lebanese Cabbage Rolls
Categories: Lebanese Main
Yield: 1 Servings
| 1 | lg | Head cabbage |
| 1 | lb | Coarsely ground beef |
| 1 | c | Rice |
| 2 | ts | Salt |
| 2 | | Lemons , Juice of |
| 1/4 | ts | M.S.G. |
| 1/2 | ts | Allspice |
| 3 | | Cloves garlic |
| 2 | c | Canned tomatoes or 1 can tomato paste |
Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 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 1/2 tsp. salt over all. Cook 45
minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2
lemons. By novmom@juno.com (Angela Gilliland) on May 12, 1997