Ingredients
1 head cabbage about 3 kg
1 lamb or beef, ground or cut into very small pieces
1 cup short rice
2 cups tomatoes
3 tablespoons melted butter
4 tablespoons finely chopped fresh mint
1 teaspoon pepper
1/2 teaspoon allspice
2 teaspoons salt
10 cloves garlic, chopped into small pieces
1/2 cup lemon juice
Preparation
1- Boiling the cabbage and water in a pot, then cook for few minutes to soften leaves. Cut leaves with a knife from bottom, then cut large ones in half, and reserve ribs. Set leaves aside.
2-To make stuffing: combine lamb or beef, short rice, tomatoes, melted butter, mint, garlic season of the salt, allspice, pepper.
3- Place some stuffing on leaf on and roll, tucking in ends while rolling. Continue until all leaves are stuffed.
4-Cover bottom of a saucepan with trimmed ribs. Arrange rolls side by side in alternating layers, placing garlic pieces between rolls. Sprinkle remaining salt over top, then add lemon juice.
5-Cover with inverted plate, and add enough water to barely cover plate.
6-Bring to boil, then cover and cook over medium heat for 1 hour or until meat and rice are done.
7- Serve hot.
H.Z