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A touch of curry and dill


2 small cloves garlic
1 small cabbage
2 lb. ground beef
2 medium onions
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. curry powder
1 c. tomato juice (see tomato
3 Tbsp. minced parsley and
dill weed
1 c. white rice, prewashed and
soaked in water 5 minutes
4 Tbsp. 100% sunflower oil

Clean outer layer of cabbage. Prepare boiling water in
medium-sized saucepan. Add 1 tablespoon salt. Peel off leaves
and put them in water to boil 3 minutes. Add the small interi- 
or of cabbage to boil for 2 minutes. Then peel it all off.
Chop the onions and garlic and put them in the oil to be fried.
As soon as the onion turns yellow, add the meat and cook at
medium temperature for 15 minutes. Add tomato juice and stir,
leave for another 15 minutes. Add salt, pepper, curry, parsley
and dill weed to meat. Mix well, take meat off stove and add
rice and stir. Cut large cabbage leaves in half, put 3 table- 
spoons meat and rice into leaves, then roll tight and put in
deep saucepan. Add 2 cups hot water, boil on high for 30
minutes, then on medium for another 15 minutes.

Tomato Sauce For Egyptian Cabbage Rolls:
2 c. tomato juice
1 small onion
2 Tbsp. butter
salt and pepper to taste

Saute onion in butter, add tomato juice, salt and pepper and cook on medium 15 to 20 minutes.

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