Title: Tolma Chorzi (Beef-Stuffed Cabbage)
Categories: Beef Israel Jewish Georgian
Yield: 6 Servings

1	lb	Boneless beef chuck, cut
2		-in pieces
3	c	Water
3	tb	Margarine
3	md	(1-1/2 c) onions,choppd fine
1	ts	Salt, or to taste
1/4	ts	Pepper
1/4	c	Fresh coriander, chopped
1/4	c	Fresh dill, chopped
22		To 25 cabbage leaves, blanched in boiling water for 3 mins
1/2	c	Reserved beef liquid

In this version, beef is cooked & ground as a basis for the stuffing ~- a different method from that in other stuffing.

1. Cook beef in 3 cups of water over low heat for 1 hour, or until tender. Remove, cool, & then grind beef. Reserve 1/2 cup of the liquid.

2. Heat 2 tbs margarine in a skillet & stir-fry onions over moderate heat until they are golden. Remove to a bowl, cool, and mix well w/beef, salt, pepper, coriander, & dill. Put 1 heaping tb stuffing on end of cabbage leaf opposite to stem & roll leaf over, tuck in two sides, & roll to end. Shape a roll 3-inches long & 1-inch thick. Do this for all leaves.

3. Melt remaining tb margarine in same skillet, place the tolma (cabbage rolls), seam side down, in a single layer, & brown them over moderate heat all around for 10 mins. Add beef liquid, cover pan, & cook for 10 mins more. There is no sauce. Serve warm.

NOTE: To remove cabbage leaves from a head weighing 2 pounds, cut out the core to a depth of 2 or 3 inches. Carefully peel off leaves one at a time. Dig out more of core as you go along. Drop leaves, a few at a time, into a large pan filled w/8 cups boiling water. Leave them for 5 mins, remove w/a slotted, & cool. Trim off a thin slice of the heavy spine of each leaf to make them more flexible for stuffing.

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

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