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STUFFED CABBAGE ROLLS

2 medium sized cabbage heads, core removed, leaves separated

˝ kilo ground beef

1/4 kilo ground pork

4 cups rice

1 cup minced parsley

1 cup minced dill weed

1 ˝ tbsps dried crumbled spearmint

1 ˝ cups oil

2 tbsps butter

1 kilo chopped tomatoes

2 cups vegetable broth

ground cumin

salt and pepper

1. In a large pot, bring water to a boil.

2. Add the cabbage leaves and simmer for 2 minutes until tender. Remove them to a strainer.

3. Add all the stuffing ingredients into a large bowl and mix well.

4. Prepare the cooking pot by laying a few cabbage leaves on the bottom.

5. Add one spoonful of stuffing to the centre of a cabbage leaf and fold up three sides and then roll

up.

6. Set it on the bottom of the pot, seam side down. Repeat until ingredients have been used up.

7. Once you have filled up the pot, use a small plate to weigh down the cabbage rolls. This is so

they don’t open when cooking.

8. Add 2 cups vegetable broth to the pot and cover with lid.

9. Simmer on low heat for about 30 minutes or until rice is done.

 

 

 

 

 

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