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Cabbage Rolls

Amy Fidel
A delicious Lebanese recipe from my mother-in-law. John loves these!
Ingredients Instructions

Ingredients
  

  • 1 head cabbage
  • 1 pound ground beef extra-lean
  • 1 cup long-grain rice
  • 2 teaspoons lemon juice
  • 3 cloves garlic
  • 1 1/2 tablespoons dried mint flakes
  • 8 ounces tomato sauce
  • salt and pepper to taste

Instructions
 

  1. Mix beef, rice, lemon juice, salt and pepper.
  2. Core cabbage; parboil, removing leaves one at a time. Remove membrane and 1/2 or 1/4 leaves. Place membrane in bottom of Dutch oven.
  3. Fill and roll cabbage leaves. Place (stack) on top of membranes in Dutch oven.
  4. Place 3 whole garlic cloves on top of rolls. Add dried mint, salt and tomato sauce. Place weight (a heavy lid) on top of rolls to hold them in place. Cover with water and bring to a boil over medium heat.
  5. Cook over low heat 30-45 minutes. Turn off heat leaving pan on burner, allowing rolls to steam.