2 large cabbages
Tempered hot water with salt
Filling:
1 medium finely chopped onion
2 tablespoons of olive oil
750g beef or lamb finely ground or minced
1 cup cooked rice, rinsed and drained (200g)
Salt and black pepper to taste
1/4 cup water
For cooking
4 cloves garlic, minced
Salt to taste
4 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1 1/2 cups beef broth (360g)
2 large cabbages
Tempered hot water with salt
Filling:
1 medium finely chopped onion
2 tablespoons of olive oil
750g beef or lamb finely ground or minced
1 cup cooked rice, rinsed and drained (200g)
Salt and black pepper to taste
1/4 cup water
For cooking
4 cloves garlic, minced
Salt to taste
4 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1 1/2 cups beef broth (360g)
Remove the core of the cabbage
Carefully remove the leaves
Blanch the leaves in boiling salted water, some at a time, until they soften
Drain well with a colander or fine mesh strainer
Cut the larger leaves in half and remove the toughest part
Also cut the smaller leaves in half
Line a large skillet with the tougher parts removed from the leaves and some torn leaves
Sauté the onion in olive oil until soft, then add the beef with the remaining filling ingredients, mixing well
Add 1 tablespoon of filling to the bottom of each leaf and roll up, tucking the edges in to prevent filling from escaping
Gently press to form a sausage shape
Place the rolls in the prepared skillet, seam-side down
Arrange the rolls in layers, dusting each layer with some garlic, salt, and lemon juice, and finish with a little parsley on top
Add enough beef broth to cover the rolls
Cover the skillet with a plate, bring to a simmer, and cook slowly for 1 hour
Serve hot or warm
Yield: 57 rolls.
