Lebanese Cabbage Rolls

By slmorgan13

Ingredients

• 1 large cabbage
• 1 lb ground beef; coarse ground
• 1 cup rice
• 2 teaspoon salt
• 2 lemons (juice)
• 1/4 teaspoon black pepper
• 1/2 teaspoon allspice
• 3 cloves garlic
• 2 cups tomatoes; canned

Preparation

Step 1

Wash rice and drain. Add meat and 1 cup tomatoes; add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves, then let drain. Trim the leaves of heavy stems. Reverse these stems and put in bottom of saucepan. On each leaf place one heaping tablespoon of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle about 1/2 teaspoon salt over all. Cook 45 minutes or 1 hour. During the last 15 minutes of cooking add the juice of the 2 lemons.