Stuffed Cabbage (2)

A) Preparing the cabbage:

cut off each leaf separately with the tip of a sharp knife, and unfold gently.

Cut out the middle hard part of leaves, do not discard but use some to line bottom of the cooking pot.

Boil water with salt and cumin and blanch the leaves two to three at a time until they wilt.

Drain and pile on a wire sieve.

cut the leaves to a size slightly larger than the palm of your hand.

B) Preparing the stuffing:

Mix rice and meat and all the stuffing ingredients together and place on flame for about 5 minutes.

Place the leaves on a smooth surface and arrange stuffing on the thick end of each leaf , leaving about 1 cm on each side.

The stuffing must be pencil-thin, then fold in the sides to cover the stuffing, and roll the middle part.

put the hard parts of leaves removed before in the bottom of the pot.

Season with salt and pepper and arrange stuffed cabbages neatly in the pot and scatter the garlic between layers of cabbage.

Cover with meat stock and cook.

Add remaining oil and simmer over low flame for .

After about 30 minutes stuffed cabbage would be ready to serve on a dish and discard the hard parts in the bottom of pot and sprinkle with lemon juice.