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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.