STUFFED CABBAGE LEAVES
MAKES 8 TO 10 SERVINGS
1 POUND GROUND MEAT
1/2 CUP CHOPPED ONION
1 (14-OUNCE) CAN BEEF BROTH
1 CUP RICE
1 TEASPOON LEMON PEEL
1 CUP FRUIT (I USE DRIED APRICOTS)
1/4 CUP CHOPPED WALNUTS
1/4 TEASPOON MINT LEAVES
1 HEAD CABBAGE
1 (10-OUNCE) CAN TOMATO RICE SOUP
1/4 TEASPOON GROUND CINNAMON
1 TABLESPOON LEMON JUICE
1/4 CUP CHOPPED FRESH PARSLEY
Saute the meat and onion in a large pot over medium-high heat until well browned. Add the beef broth, rice, and lemon peel. Heat to boiling. Reduce the heat to low. Cover and simmer
for about 25 minutes. Add water during cooking if needed. Remove from the heat and stir in the fruit, walnuts, and mint leaves.
Preheat the oven to 350 . Simmer the head of cabbage, covered, on low in a saucepan for 1 to 2 minutes or until the outer leaves are softened. Remove six outer leaves and drain them on paper towels. Cut out any tough stems. Spoon 1/4 cup meat filling into the center of each leaf.
Fold in the sides, and then roll them up from the stem end. Repeat with the remaining leaves. In a bowl stir together the soup, cinnamon, and lemon juice. Pour half the mixture in a baking dish.
Place the cabbage rolls, seam side down, on top of the soup mixture. Pour the remaining soup mixture over the rolls and sprinkle with the parsley. Cover with foil and bake for 35 minutes.
MAKES 8 TO 10 SERVINGS
1 POUND GROUND MEAT
1/2 CUP CHOPPED ONION
1 (14-OUNCE) CAN BEEF BROTH
1 CUP RICE
1 TEASPOON LEMON PEEL
1 CUP FRUIT (I USE DRIED APRICOTS)
1/4 CUP CHOPPED WALNUTS
1/4 TEASPOON MINT LEAVES
1 HEAD CABBAGE
1 (10-OUNCE) CAN TOMATO RICE SOUP
1/4 TEASPOON GROUND CINNAMON
1 TABLESPOON LEMON JUICE
1/4 CUP CHOPPED FRESH PARSLEY
Saute the meat and onion in a large pot over medium-high heat until well browned. Add the beef broth, rice, and lemon peel. Heat to boiling. Reduce the heat to low. Cover and simmer
for about 25 minutes. Add water during cooking if needed. Remove from the heat and stir in the fruit, walnuts, and mint leaves.
Preheat the oven to 350 . Simmer the head of cabbage, covered, on low in a saucepan for 1 to 2 minutes or until the outer leaves are softened. Remove six outer leaves and drain them on paper towels. Cut out any tough stems. Spoon 1/4 cup meat filling into the center of each leaf.
Fold in the sides, and then roll them up from the stem end. Repeat with the remaining leaves. In a bowl stir together the soup, cinnamon, and lemon juice. Pour half the mixture in a baking dish.
Place the cabbage rolls, seam side down, on top of the soup mixture. Pour the remaining soup mixture over the rolls and sprinkle with the parsley. Cover with foil and bake for 35 minutes.
