July 08, 2017
Dinner, Main Dish, Beef,
Ground Beef, Eastern European, Budget-Friendly, Small Batch Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Marinate, Stove Top, Gluten-Free, Non-Dairy, Wine, Kosher Meat more
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"Large cabbage leaves without holes in them work best. This recipe can be stretched to serve 4."
Blend first 3 ingredients well and marinate overnight.
Sauté mushrooms and parsley. Add rice, seasonings, and a little water to keep mixture moist.
Remove from heat and mix well with meat and egg.
Fill parboiled cabbage leaves with mixture and fold in ends. Secure with toothpicks or skewers.
Fill bottom of saucepan with rolls, very close together. Put 3 slices of lemon on top of rolls, add another layer with lemon, etc., till all used.
Put a plate on top, add enough broth barely to cover rolls, cover tightly with lid, bring to a boil, then simmer slowly 1 hour.
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