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    Yabrat


    Source of Recipe


    The Late Show Newsletter

    Recipe Introduction


    Sarah Eyde
    Production Associate
    and Musical Choreographer

    List of Ingredients




    1 large cabbage
    1 1/2 cup rice
    2 - 2 1/2 lbs. ground beef
    1 tablespoon salt
    1/2 tsp. pepper
    1/4 tsp. Allspice
    1 cup lemon juice Garlic salt

    Recipe



    Core and steam the cabbage in water that covers 3/4 of the cabbage until the leaves soften.
    Mix the rice, ground beef, salt, pepper and Allspice.
    Roll up the mixture in cabbage leaves and layer in a Dutch Oven.
    Salt layers with garlic salt.
    Pour water left from steaming the cabbage over the rolls and add more salted water to almost cover all the rolls.
    Bring to a boil, then lower heat and simmer for 5 minutes.
    Add 1 cup lemon juice and simmer another 20 minutes or so.
    Serve on a plate and enjoy this Lebanese recipe which has been passed down from my Grandma Eyde.
    My mom serves this dish with corn-on-the-cob and a baked ham.

 

 

 


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