International Recipes
Lebanese Cabbage Rolls
Yield: 6 to 8 servings
Ingredients
- 1 large (2 pound) head cabbage
- 1 pound ground beef
- 1 cup rice
- Salt and pepper to taste
- Juice of 2 lemons
- 1/2 teaspoon allspice
- 3 cloves garlic
- 2 cups canned tomatoes or 1 can tomato paste
Instructions
- Filling: Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can tomato paste. Add salt, pepper and spices.
- Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp and easy to roll. Cook all leaves, then let drain well.
- Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tablespoon of filling and roll firmly. Place cabbage rolls neatly in rolls making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough water to cover rolls 1/2 inch higher than the top. Place a pottery plate over cabbage so the rolls will remain firm and intact. Cover pan and cook 45 minutes to 1 hour over medium heat.
- During last 15 minutes of cooking, add the juice of the two lemons.
Attribution
St. Anthony of Padua Annual Lebanese "Mahrahan" Festival, Cincinnati, Ohio - recipe by Rose AbiRadi