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    Hashed meat in cabbage leaves


    Source of Recipe


    1940

    List of Ingredients




    1 head cabbage
    1 pound lamb, minced
    2 onions, chopped
    1 cup raw rice
    salt
    papper
    1/2 cup water
    meat stock

    Recipe



    Cook cabbage until outer leaves will pull off without tearing (parboil). Separate large outer leaves from stem end.
    Combine lamb, onions, rice, salt and pepper. Mix well.
    Fill leaves with 1 tablespoon of the mixture and roll leaves over filling, tucking ends under. Secure with a toothpick and place in a greased pan. Add tomatoes, water and enough stock to half cover rolls. Bake at 350 degrees, about 1 hour or until rice is tender.
    I found this to be overcooked, so I used cooked rice and cut the time in half.

 

 

 


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