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DescriptionEdit

Stuffed cabbage Leaves

Ingredients Edit

Directions Edit

  1. Peel off cabbage leaves.
  2. Blanch some leaves in boiling water for few minutes.
  3. Remove with a slotted spoon and put in cold water then put in a colander.
  4. Repeat same procedure with remaining leaves.
  5. Mix rice with minced meat, spices and salt.
  6. Place cabbage leaf, shiny side down, on a work surface.
  7. Cut into 2 or 3 pieces (depending on size of leaf).
  8. Place crosswise about a tbls of stuffing (depending on the size of leaf), and fold ends.
  9. Roll firmly and repeat procedure with remaining leaves.
  10. Place ½ cup of butter in a pot.
  11. Pack leaf rolls close together in layers.
  12. Invert a heavy plate on top to keep rolls in shape during cooking.
  13. Add to pot lemon juice, seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt.
  14. Bring to a boil on moderate heat.
  15. Cover pot.
  16. Cook on low heat for 2 hours or until tender (add water if evaporated).
  17. Serve hot accompanied by radishes.
  18. Note: you can add some stuffed zucchini.

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