Cabbage Rolls (Lebanese Style)

• 1 lb. ground chuck
• 1 c. rice
• 1/2 stick butter, melted
• 1 1/2 tsp. cinnamon
• 3 Tbsp. ground cumin
• 2 garlic pods, mashed
• salt and pepper to taste
• 2 heads cabbage (light in weight)
• 1/3 c. lemon juice (for sauce)

1. Put leaves (a little at
2. a time) in boiling water until limp; drain.
3. Mix the remaining ingredients thoroughly (except lemon juice).
4. Put 1 tablespoon of mixture on each leaf;
5. roll like a cigar.
6. Put in pot.
7. Layer
8. closely
9. and
10. do this until meat mixture is all gone.
11. Add
12. salt and pepper to pot.
13. Place a lid directly on top of
14. rolls
15. to
16. hold
17. them down (Pyrex is good). Pour boiling water over
18. the rolls and lid.
19. Cover the top of pot with another lid.
20. Cook
21. over
22. medium heat on stove for 30 to 35 minutes, then
23. take
24. the
25. first cover off and add lemon juice. Put large cover
26. on
27. and cook another 30 minutes until most of the sauce has evaporated.

ground chuck, rice, butter, cinnamon, ground cumin, garlic, salt, cabbage, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=714125 (may not work)