Yemista Me Lahano (Stuffed Cabbage Leaves)
1 tb Olive oil 1 kg Ground beef or lamb 1/3 c Short grain rice 1 Tomato; peeled and chopped 2 tb Chopped parsley 1 ts Chopped dill or mint...
Ingredients
- 1tb olive oil
- 1kg ground beef or lamb
- 1/3c short grain rice
- 1tomato; peeled and chopped
- 2tb chopped parsley
- 1ts chopped dill or mint
- 1/8ts ground cinnamon
- 2c hot stock or water
Directions
- 1
Karen Mintzias 1 lg Onion
- 2
finely chopped 1 tb Olive oil 1 kg Ground beef or lamb 1/3 c Short grain rice 1 Tomato
- 3
peeled and chopped 2 tb Chopped parsley 1 ts Chopped dill or mint 1/8 ts Ground cinnamon Freshly ground black pepper 24 Cabbage leaves Salte
- 4
separated 1 Lemon (juice only) Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours Gently fry onion in oil until soft
- 5
Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper
- 6
Divide into 24 portions
- 7
Blanch cabbage leaves in boiling, salted water for 5 minutes until softened
- 8
Drain and cut out thick centre of larger leaves (very large leaves may be cut in half)