Recipe - Lebanese Cabbage Rolls

1 lg Head cabbage
1 pound Coarsely ground beef
1 cup Rice
2 teaspoon Salt
2 Lemons , Juice of
One fourth teaspoon M.S.G.
One half teaspoon Allspice
3 Cloves garlic
2 cup Canned tomatoes or 1 can
tomato paste

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

Posted to MMRecipes Digest V4 #187 by Julie Bertholf
jewel1@ix.netcom.com on Jul 19, 1997