Fran├žais
Serves : 8
Ingredients :
1 1/2 cups finely chopped cooked lamb 375 ml
1 medium-sized cabbage, salted, boiling water 1
1/2 cup rice 125 ml
1/2 cup boiling water 125 ml
2/3 cup chopped onion 150 ml
1/4 tsp savory 1 ml
1/2 tsp salt 5 ml
1/8 tsp pepper 0.5 ml
2 cans
(7 1/2 oz)
tomato sauce 2 cans (231 ml)
Directons :

Cut out core and remove any wilted outer leaves from cabbage; cook in salted boiling water just until leaves are pliable - about 6 to 8 minutes; drain and carefully separate 8 whole leaves. If inner leaves are hard to separate, return to boiling water for 2 or 3 minutes. Add rice to 1/2 cup (125 ml) boiling water; stir and boil for 1 minute; cover and set aside until water is absorbed; combine with lamb, onion, seasonings and 3 tablespoons (45 ml) of the tomato sauce; spoon about 3 tablespoons (45 ml) of mixture onto each cabbage leaf; fold in sides and roll leaves. Place in heavy saucepan on a rack or inverted plate. Shred remaining cabbage and spread over. Pour over remaining sauce. Cover tightly and simmer for 1 hour.