|
|
|
Cabbage Rolls (Meshi Mafoof) 2 heads of cabbage Cover the head of cabbage with salted water. Boil 5-10 minutes until the leaves are limp. Drain most of the water. Combine beef, rice & spices with hands in a kneading motion to make stuffing. In a large stew pot, put in this order: tomatoes, chicken pieces, garlic, more spices, cabbage rolls. To make the cabbage rolls: cut away center vein from each leaf. Cut leaves in 2 or 3. Place 2-3 teaspoons of stuffing on each cabbage leaf. Fold bottom of leaf up over stuffing, then fold "in" from each side and roll up like a cigar. Arrange in the stew pot (atop other ingredients) in layears, laid closely packed, side by side. Add hot or boiling water, enough so you can see it between the layers, but not covering. Top with butter. Lay in a saucepan (not plastic) upside down atop the rolls. This keeps them in tact. Cover. Boil 1/2 hour on high heat. Then boil one hour on low heat. About 10 minutes before they finish cooking, add lemon juice. Cabbage rolls are delicious to serve to family or guests. They can be made in advance and kept up to 2 weeks in the refrigerator. Or you can freeze them uncooked for months, then cook before serving. -Submitted by Jamily Maloney |