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Stuffed Cabbage, Sephardi (M, TNT)
Source: Unknown
Serves: 4

7-8 cabbage leaves for stuffing
1 cup rice
onion, chopped and sautéed 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

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

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.)

Sauté the onion in the oil until soft. Add the garlic and the seasonings and cook for 1 minute.

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.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A