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Dolmathes Me Lahano (Stuffed Cabbage)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DOLMATHES ME LAHANO (STUFFED CABBAGE)
 Categories: Lamb/mutton, Greece
      Yield: 1 Servings
 
MMMMM------------------------INGREDIENTS-----------------------------
      2 ea Cabbage, medium
      2 c  Beef broth
      1 ea Bay leaf, crushed

MMMMM--------------------STUFFING FOR CABBAGE-------------------------
    1/2 lb Lamb, ground
      1 ea Egg
      1 ea Garlic clove, minced

MMMMM----------------1 TBS MINT, FRESH, MINCED OR---------------------
    1/4 ts Cinnamon
      2 tb Tomato sauce
    1/2 c  White wine

MMMMM-------------------------DIRECTIONS------------------------------
    1/2 c  Olive oil
      8 oz Tomato sauce, can
    1/2 lb Beef, ground
      1 ea Onion, finely chopped
    1/2 ts Oregano
    1/2 ts Mint, dried
    3/4 c  Rice, uncooked
      3 tb Olive oil
           Salt & pepper
 
  * In separate recipe Cut around the stem of the cabbage, leave whole,
  and parboil for 5 minutes; then let it steep for another 5 minutes.
  Remove from water, and drain; then separate cabbage leaves. Chop the
  small inside leaves and the core, and line a dutch oven with them.
  Combine all the stuffing ingredients for the cabbage and mix
  thoroughly. Place 1 tbsp of the stuffing on each of the larger
  cabbage leaves, fold ends of leaves over stuffing, then roll the
  leaves. Arrange the stuffed cabbage leaves in rows in the dutch oven;
  sprinkle each layer with olive oil, tomato sauce, and crushed bay
  leaf, until all the stuffed cabbage leaves have been used. Sprinkle
  lightly with salt and pepper; add remaining tomato sauce, beef broth
  and enough water to cover. Place a plate on top of the cabbage rolls,
  and simmer over low fire for 1 hour. Serve the cabbage rolls with the
  pot sauce poured over them. Dolmathes Me Lahano (Stuffed Cabbage)
 
MMMMM

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