Lebanese cabbage rolls

Ingredients

Quantity		Ingredient
1	large	Head cabbage
1	pounds	Coarsely ground beef
1	cup	Rice
2	teaspoons	Salt
2		Lemons , Juice of
¼	teaspoon	M.S.G.
½	teaspoon	Allspice
3		Cloves garlic
2	cups	Canned tomatoes or 1 can tomato paste

Directions

Wash rice and drain. Add meat and 1 cup tomatoes or ½ 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 ½ tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons.

Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997

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