Stuffed Cabbage Leaves Dolma
|Ground meat||2 1⁄2 Cup (40 tbs) (Not Too Lean)|
|Short grain rice||1 Cup (16 tbs)|
|Tomatoes||3 Large, diced|
|Green pepper||1 , diced|
|Tomato paste||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Lemon juice||3 Tablespoon|
|Garlic head||1 , separated|
|Dried mint leaves||2 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
Core the cabbage and parboil in boiling water to cover until limp and easy to roll, about five to seven minutes.
Drain in a colander.
With a knife carefully separate the leaves.
Slice each leaf in half along the rib section.
To prepare the filling, in a medium mixing bowl, combine thoroughly the meat, rice, tomatoes, green pepper, tomato paste, salt and spices.
Place a tablespoon of the filling along the bottom of each leaf, fold over the sides and roll jellyroll fashion.
Layer the cabbage rolls, seam sides down, side by side in a large pan, scat- tering small amounts of coarsely chopped garlic between each layer.
Place a heavy plate over the rolled cabbages.
Cover with water to which lemon juice and salt have been added.
Bring to a boil over high heat.
Reduce to low and cook about twenty to thirty minutes.
Scatter the mixture of mint, garlic and lemon juice over the cabbage, and simmer ten minutes more.
Drain the cooking liquid into a bowl.
With a slotted spoon, arrange the cabbage rolls de- coratively on a serving platter and serve hot, with the cooking liquid on the side to spoon over the rolls, if desired.