Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 ea Cabbage, medium
2 c Beef broth
1 ea Bay leaf, crushed

--------------------STUFFING FOR CABBAGE-------------------------
1/2 lb Lamb, ground
1 ea Egg
1 ea Garlic clove, minced

----------------1 TBS MINT, FRESH, MINCED OR---------------------
1/4 ts Cinnamon
2 tb Tomato sauce
1/2 c White wine

-------------------------DIRECTIONS------------------------------
1/2 c Olive oil
8 oz Tomato sauce, can
1/2 lb Beef, ground
1 ea Onion, finely chopped
1/2 ts Oregano
1/2 ts Mint, dried
3/4 c Rice, uncooked
3 tb Olive oil
Salt pepper

* In separate recipe Cut around the stem of the cabbage, leave whole,
and parboil for 5 minutes; then let it steep for another 5 minutes.
Remove from water, and drain; then separate cabbage leaves. Chop the
small inside leaves and the core, and line a dutch oven with them.
Combine all the stuffing ingredients for the cabbage and mix
thoroughly. Place 1 tbsp of the stuffing on each of the larger
cabbage leaves, fold ends of leaves over stuffing, then roll the
leaves. Arrange the stuffed cabbage leaves in rows in the dutch oven;
sprinkle each layer with olive oil, tomato sauce, and crushed bay
leaf, until all the stuffed cabbage leaves have been used. Sprinkle
lightly with salt and pepper; add remaining tomato sauce, beef broth
and enough water to cover. Place a plate on top of the cabbage rolls,
and simmer over low fire for 1 hour. Serve the cabbage rolls with the
pot sauce poured over them. Dolmathes Me Lahano (Stuffed Cabbage)

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