Stuffed Cabbage -- Sephardic

• Filling:
• 7-8 cabbage leaves for stuffing
• 1 cup rice
• onion, chopped and sauteed in 1-2 tbsp. olive oil
• 1/2 tsp. cumin
• 1/4 tsp. turmeric
• 1/2 lb. ground lamb (or beef)
• 2 tbsp. chopped parsley
• ground pepper to taste
• Sauce:
• 3 tbsp. olive oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1/2 tsp. cumin
• 1/4 tsp. turmeric
• 2-3/4 cup chicken soup
• 1 tbsp. tomato paste

1. Filling:
2. Prepare the cabbage leaves for stuffing. Mix the filling ingredients together, then put a large spoonful (meatball size) of the meat on each leaf. Roll up as for blintzes. Place in pot. (Hint: If you spray with Pam or some such product, the clean up will be lots easier.)
3. Sauce:
4. Saute the onion in the oil until soft. Add the garlic and the seasonings and cook for 1 minute.
5. Mix with the tomato paste and a 1/4-cup of the soup until smooth. Combine with the remainder of the soup, and pour over the waiting cabbage-stuffed meat. Simmer, covered, over low heat for at least 1 hour and 15 minutes.

filling, cabbage, rice, onion, cumin, turmeric, ground lamb, parsley, ground pepper, olive oil, onion, garlic, cumin, turmeric, chicken soup, tomato paste

Taken from www.epicurious.com/recipes/member/views/stuffed-cabbage-sephardic-1210360 (may not work)