Persian Cabbage Rolls
Want to serve something unique? This dish
is made with split
peas, beef, and lemon beef sauce. Very tasty!
Ingredients:
1/2 cup split peas
1 large head cabbage
1 pound ground beef
1 cup chopped onions
1/2 cup chopped parsley
1/2 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups beef broth
1/2 cup lemon juice
1/4 cup sugar
Directions:
Cook the peas in boiling water 30 minutes or
until tender. Drain.
Wash the cabbage and take out the core, cover
with water, bring
to a boil, and cook over low heat 15 minutes.
Drain, cool
slightly, and carefully remove 24 leaves. Reserve
the balance of
the cabbage.
Mix together the peas, beef, onions, parsley,
cinnamon,
1 teaspoon of the salt, and 1/4 teaspoon of the
pepper. Put a
heaping tablespoon of the mixture on each cabbage
leaf. Fold in
the opposite ends, then roll up into sausage
shapes. If there is
any filling left, use a few more cabbage leaves.
Line the bottom of a deep skillet with extra cabbage
leaves and
arrange the rolls on top in layers, placing more
leaves between
each layer. Add the broth and the remaining salt
and pepper, then
cover with more cabbage leaves. Cover the skillet
and cook over
low heat 30 minutes. Mix in the lemon juice and
sugar and cook
for 30 minutes longer; taste for seasoning. Serves
6-8.
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