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Lamb Cabbage Rolls

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Ingredients
  Cabbage leaves 8
  Ground lamb 1 Pound (450 Gram)
  Onion 1 , finely sliced
  Thyme 1⁄2 Teaspoon (2 Milliliter)
  Rice 45 Milliliter (3 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon)
  Flour 30 Milliliter (2 Tablespoon)
  Tomatoes 30 Milliliter, diced (2 Tablespoon)
  Tomato juice 250 Milliliter (1 Cup)
  Bay leaf 1
  Salt To Taste
  Pepper To Taste
Directions

–  Blanch cabbage leaves in lightly salted boiling water for 5 minutes, drain and let stand to cool.
–  In a bowl, combine ground lamb, onion, salt, pepper, thyme, and rice.
–  Spread 1 tbsp (15 ml) of mixture onto each cabbage leaf, roll and set aside.
–  In a saucepan, melt butter, add flour and heat for a few minutes.
–  Add tomatoes and tomato juice, season with salt and pepper and bring to a boil.
–  Place cabbage rolls in sauce with bay leaf; cover, simmer for 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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