Name: Cabbage Rolls
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4-6 Servings
Cuisine: lebanese
Ingredients: 1 medium head cabbage; 3 cups par-cooked rice; 1/2 cup lemon juice; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 1/2 pounds coarsely ground lamb; Sliced garlic, for stacking

Directions

Core the cabbage and place in a large stockpot of boiling water.
Peel off leaves as they soften and discard the hard veins in the middle. Set the leaves on a tray to cool, then trim.
In a large bowl, add the rice, lemon juice, salt, pepper, cinnamon and nutmeg. Mix well. Add the lamb and mix well.
Add the lamb filling to each cabbage leaf, then roll into a tight roll.
Stack the cabbage rolls in a large pot, adding sliced garlic between the layers of rolls. Cover with water and boil over medium heat until the rice is tender and the meat reaches 160 degrees F, about 45 minutes. Plate and serve hot.