The Language of Baklava by Abu-Jaber Diana

Author:Abu-Jaber, Diana [Abu-Jaber, Diana]
Language: eng
Format: mobi, epub
Publisher: Anchor
Published: 2007-12-17T16:00:00+00:00

In a medium bowl, combine all the stuffing ingredients.

Rinse and remove the leaves from the cabbage. Blanch the leaves in 2 or 3 batches in boiling water until slightly soft; drain. Trim out stem ends and set aside. Place about 1 tablespoon of the stuffing at the bottom of each leaf, roll once, fold in the sides, then finish rolling.

Place the stem ends and coarsely chopped leftover cabbage leaves on the bottom of a 4-quart pot. Place the lamb over the cabbage pieces and scatter half of the garlic cloves over this. Place the cabbage rolls over the lamb and scatter the remaining garlic cloves among the rolls. Stir together the sauce ingredients and pour over all. Bring to a boil, and then simmer for 2 hours. Turn out onto a platter or tray.

The cabbage rolls are very good served with plain yogurt and a salad.

SERVES ABOUT 6.

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