Stuffed Cabbage -- Sephardic

Name: Stuffed Cabbage -- Sephardic
Ingredients: Filling:; 7-8 cabbage leaves for stuffing; 1 cup rice; onion, chopped and sauteed in 1-2 tbsp. olive oil; 1/2 tsp. cumin; 1/4 tsp. turmeric; 1/2 lb. ground lamb (or beef); 2 tbsp. chopped parsley; ground pepper to taste; Sauce:; 3 tbsp. olive oil; 1 medium onion, minced; 2 garlic cloves, minced; 1/2 tsp. cumin; 1/4 tsp. turmeric; 2-3/4 cup chicken soup; 1 tbsp. tomato paste

17 ingredients

1 steps

Ingredients

Filling:
7-8 cabbage leaves for stuffing
1 cup rice
onion, chopped and sauteed in 1-2 tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. turmeric
1/2 lb. ground lamb (or beef)
2 tbsp. chopped parsley
ground pepper to taste
Sauce:
3 tbsp. olive oil
1 medium onion, minced
2 garlic cloves, minced
1/2 tsp. cumin
1/4 tsp. turmeric
2-3/4 cup chicken soup
1 tbsp. tomato paste

Directions

1

{"0":"Filling:","1":"Prepare the cabbage leaves for stuffing. Mix the filling ingredients together, then put a large spoonful (meatball size) of the meat on each leaf. Roll up as for blintzes. Place in pot. (Hint: If you spray with Pam or some such product, the clean up will be lots easier.)","3":"Sauce:","4":"Saute the onion in the oil until soft. Add the garlic and the seasonings and cook for 1 minute.","6":"Mix with the tomato paste and a 1\/4-cup of the soup until smooth. Combine with the remainder of the soup, and pour over the waiting cabbage-stuffed meat. Simmer, covered, over low heat for at least 1 hour and 15 minutes."}