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Lebanese Cabbage Rolls


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  • 1 green cabbage
  • 2 cups rice
  • 1/2 bunch parsley
  • 1/2 bunch dill
  • 1/2 bunch cilantro
  • 1 can diced tomatoes
  • 1 big onion, chopped
  • 1/2 garlic head, minced
  • 1/2 cup olive oil
  • cumin, salt, allspice, paprika, basil to taste
  • optional: cooked ground beef



Step 1

Remove core from cabbage. Cut leaves out and separate. Place cabbage in hot water to soften it if its too hard to cut and separate.

Roll leaves with mixture and stack in a pot with a layer of potatoes on the bottom to prevent burning. Sprinkle with salt and pour 2 cups of water over top. Place a small plate on top to weigh down. When it comes to a boil, lower heat to medium for 10 mins. Reduce heat to low until water is evaporated.


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