Ingredients
Filling:
7-8 cabbage leaves for stuffing
1 cup rice
onion, chopped and sautéed 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
Preparation
Filling: 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.)
Sauce: Sauté the onion in the oil until soft. Add the garlic and the seasonings and cook for 1 minute.
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.
