Lebanese Cabbage Rolls

Ready in 1 hour

Try this Lebanese Cabbage Rolls recipe, or contribute your own. "Main dishes" and "Lebanese" are two of the tags cooks chose for Lebanese Cabbage Rolls.

Top-ranked recipe named "Lebanese Cabbage Rolls"


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1 lg Cabbage; whole
1 c Rice
3 Garlic
1 lb ground beef, course
2 ts Salt
Juice of 2 lemons
1/2 ts Allspice
2 c tomatoes, canned; or 1 can
1/4 ts Monosodium glutamate

Original recipe makes 1



Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf on Jul 19, 1997

Calories Per Serving: 2882 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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