Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

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.