"Hunger is the best sauce in the world."--Cervantes

Cabbage Dolma Casserole Recipe

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This recipe for Cabbage Dolma Casserole, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 lbs. ground lamb or beef
1 diced onion

½ bell pepper
½ bunch parsley
2 bunches green onions
2 bunches cilantro
Some celery leaves (from center of celery)
1 ¼ cups cooked rice (Basmati is best.)

1 head of green cabbage.

1 8-oz can of tomato sauce
½ c ketchup
½ cup water
Juice of two lemons
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika

Dried apricots

Preheat oven to 350 degrees.

Put a little oil in a big frying pan. Brown the meat and onion, and then drain off the fat

Chop up the bell pepper, parsley, green onions, cilantro, and
celery leaves.

Stir in the cooked rice.

Mix everything together and pour evenly into a large baking pan.

Shred the cabbage and put over the meat mixture:

Mix all sauce ingredients in a saucepan and bring to a boil. Pour over the cabbage and meat.

If you have some, lay dried apricots over the top of the casserole.

Cover tightly with tinfoil and bake for one hour. Serve with more basmati rice if you wish.

Personal Notes:
Personal Notes:
Ron’s brother’s wife JoAnn and I make this as a shortcut to getting good cabbage dolma taste without all the bother.




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