Lebanese: Stuffed Zucchini, Potatoes, & Cabbage |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese. Ingredients:
1/2 cup rice, uncooked |
4 ounces tomato sauce |
1/2 teaspoon allspice |
1 dash cinnamon |
1 cup lean ground beef or 1 cup ground lamb |
1 1/2 teaspoons salt |
1 dash black pepper |
6 baby zucchini, par boiled and center scooped out |
3 potatoes, peeled, halved and center scooped out |
1 head cabbage, leaves taken off whole and blanched |
1 beef bone |
1 lb tomato |
1/2 pint water |
Directions:
1. In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
2. Stuff the zucchini and potatoes with the meat mixture.
3. Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
4. In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
5. Place beef bone on top of cabbage.
6. Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
7. Top with tomatoes and water.
8. Cook, covered, over medium heat for about 25 minutes.
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