Split-leaf cabbage rolls (lebanese)

1 servings

Ingredients

Quantity Ingredient
1 large Head Cabbage
1½ To 2 lbs ground beef
White rice -- uncooked
Lots of slivered garlic
Pieces -- (about 1 whole
Bulb)
Allspice
Garlic powder
2 To 3 cans tomato sauce
1 To 2 cans tomato paste
2 teaspoons Dried mint leaves --
Crushed

Directions

In a bowl combine about 2 lbs room temperature ground beef. Add enough raw white rice so it looks speckled-- don't add too much because it puffs up and you'll end up with rice and hambuger instead of hamburger and rice (it happened to me once). Sprinkle a generous amount of allspice and garlic powder. Add salt and pepper. Mix with hands. If it isn't holding together add a small can of tomato sauce and mix in thoroughly. (you can add the tomato sauce even if it is holding together)

Steam or microwave the head of cabbage to loosen the leaves. You may have to do this more than once as you work your way through the leaves.

In a large non-stick pot (I use a 4-quart and sometimes it is not big enough, depending on how big the cabbage head is) place outer leaves that are unusable on the bottom covering it. (this keeps the rolls from sticking to the bottom even in a non-stick pan) As you remove the leaves cut the leaves in half cutting out the center tough part. (I find it easier to do all the leaves first and just stack them--don't throw the tough parts away yet you may need them to line the bottom of another pot if you don't have any unusable outer leaves left) Put some of the meat mixture in the center of the leaf, roll one side of the leaf, then fold the ends in and finish rolling the leaf. Place in the pan fold side down. When you finish the first layer. Spread some tomato paste on the rolls. Toss 4-6 garlic slivers around the layer. Repeat making layers laying the cabbage rolls one direction on one layer and the other direction on the next layer--Criss-cross fashion. If you fill the pot you will have to start on another pot. Stop at least 1-inch from the top of the pot.

When you finish the top layer spread the tomato paste being very generous. Sprinkle the crushed mint over the top. Fill the pan with water to cover all. Place an inverted plate over the top and push down. (this step is very important it releases the gas). Leave the plate on top, cover and simmer until done. (It will take a least a couple hours--they are done when the rice is cooked) Warm 1 to 2 cans tomato sauce with a pinch of sugar. Pass with the cabbage rolls, for spooning over cabbage rolls after sliced open.

These are delicious but do take a long time to prepare, but believe me it is well worth the effort! Leftovers can be frozen and rewarmed in the microwave.

Typed for you by Marjorie Scofield 11/15/94 Recipe By :

From: Marjorie Scofield Date: 03-01-95 (67) Recipes

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