Sour Cream Style Cabbage Rolls

Name: Sour Cream Style Cabbage Rolls
Yield: 12
Ingredients: Filling:; 2 cups cooked rice; 1 cup chopped parsley; 1 cup cooked beef broth; 1/2 teaspoon ground cinnamon; salt and black pepper to taste; 1 tablespoon olive oil; 1 cabbage head; 2 cloves garlic, minced; 1 teaspoon salt; 3 tablespoons lemon juice

1
Filling:
2
2 cups cooked rice
3
1 cup chopped parsley
4
1 cup cooked beef broth
5
1/2 teaspoon ground cinnamon
6
salt and black pepper to taste
7
1 tablespoon olive oil
8
1 cabbage head
9
2 cloves garlic, minced
10
1 teaspoon salt
11
3 tablespoons lemon juice

Ingredients

1
Filling:
2
2 cups cooked rice
3
1 cup chopped parsley
4
1 cup cooked beef broth
5
1/2 teaspoon ground cinnamon
6
salt and black pepper to taste
7
1 tablespoon olive oil
8
1 cabbage head
9
2 cloves garlic, minced
10
1 teaspoon salt
11
3 tablespoons lemon juice

Directions

1
Prepare the filling: mix the rice, parsley, beef broth, cinnamon, salt, black pepper, and olive oil. Reserve
2
Remove the tough central part of the cabbage with a sharp knife
3
Place the cabbage with the cut side down in a large pot of boiling, salted water and cook for 6 minutes or until the leaves are tender
4
Separate the leaves carefully
5
Place a generous spoonful of filling on each leaf and roll tightly
6
Place the rolls seam-side down, or close together, in a large pot
7
Sprinkle with garlic and salt to taste
8
Cover a plate over the rolls, pressing gently
9
Add water until it reaches the edge of the plate
10
Cover and cook for 30 minutes or until tender
11
Add lemon juice and cook for an additional 5 minutes
12
Yield: 12 cabbage rolls
13
Serves 4.