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Cabbage Rolls

1 lb Beef, lean; or lamb
1 c Rice, regular
1/4 c Butter; (1/2 stick)
Salt
Pepper
1 md Cabbage
8 Garlic cloves
2 Lemons; juice of


Grind meat, using a coarse blade, mixing fat with lean. Combine meat, rice, butter, salt, and pepper to make stuffing. Mix thoroughly.


Cut out the core of the cabbage and place the head in a pan of boiling water to loosen the leaves. Cut out the rib of the cabbage leaves and cut each leaf in two. Line a pan with all of the ribs.


Spread about 1 tablespoon of meat filling on the edge of each leaf and roll up. Stack the rolls in layers over the ribs.


Cut the cloves of garlic in two and sprinkle over the caggabe rolls. Add enough water to just cover the rolls. Bring to a boil and simmer until stuffing is done. When the rolls are almost done, add the lemon juice and cook about 5 minutes longer.



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