SAUDI STYLE CABBAGE ROLLS
1 cabbage, prepared by blanching or freezing and carefully peeling
2 lbs ground beef
1 medium onion, minced
5 cloves garlic, minced
1/2 bunch parsley, finely chopped
1 bunch dill, finely chopped
1/2 C uncooked rice
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 tsp salt
1/2 tsp freshly ground pepper
16-oz tomato sauce
Remove core and trim heavy stalks from cabbage leaves, reserve.
Mix meat, onion, garlic, parsley, dill, rice, cumin, coriander,
salt and pepper. Put a heaping tablespoon onto cabbage leaf and
roll up, place in large stock pot. Repeat with remaining leaves.
Pour tomato sauce over rolls and about the same amount of water
over rolls. Weight down with small plate and simmer for about 45
minutes, or until meat and rice are cooked.
With reserved cabbage scraps make the following condiment:
Slice most tender parts of core and stem thinly. Chop tomato and
mix with cabbage. Slice green chili pepper, small onion, 2 cloves
garlic and saute in a little olive oil. Mix with cabbage and
tomato. Add juice of one lemon and some of the cooked tomato sauce
from the cabbage rolls. Serve with rice and cabbage rolls.