Lebanese Cabbage Rolls, Middle Eastern Recipes

1 Servings
1 lg head cabbage
1 lb beef,Coarsely Ground
1 c rice
2 t salt
1 juice of 2 lemons
1/4 t m.s.g.
1/2 t allspice
3 cloves garlic
2 c tomatoes (or 1 can),Canned
1 tomato
1 paste
Preparation : 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 1/2 tsp. salt over all.
Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the
juice.

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