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STUFFED CABBAGE page 104

bage rolls in the pot. Add water,
almost to the top of the rolls. Cov-
er and bring to a boil, then sim-
mer, covered, for 30 minutes.
Heat oven to 350 degrees. Re-
move the lid from the pot on the
stove. Place the pot in the oven.
Bake for 30-40 minutes, until the
rolls look brown on the top. Turn
them and bake another 30-40
minutes, until the cabbage is
tender. Makes 15 large rolls.

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MIDDLE EASTERN
STUFFED CABBAGE

15 large leaves, wilted

-

Filling:

1 pound ground 100 percent
white meat turkey breast
OR 1 pound lean ground beef
4 tablespoons fresh parsley,
chopped
1/2 cup uncooked rice
1 8-ounce can (low-sodium)
tomato sauce
1 teaspoon salt
freshly ground black pepper to
taste
1/2 teaspoon group cinnamon

Topping:

juice of 1 lemon

water
inch of saffron

Personalized Embroidery
Monogramming & Initializing

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in your safe deposit box. Sell or bor-
row on it for immediate cash. We deal
in jewelry, watches & gemstones.

A Service to Private
Owners, Banks &
Estates

ITALIAN STUFFED
CABBAGE

Gem/Diamond Specialists

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Gift Giving, Bar/Bat Mitzvahs, Business/Promotional/
Advertising/Logos, Golf Towels, Wedding Blankets,
University Wear. Individual to Large Orders.

(8 10) 356-0070

Hours: Monday-Friday 10 5

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The Bright Idea:

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Drain the cabbage from the
water. Place meat and parsley in
food processor. Process briefly.
Add the rice, tomato sauce, salt, 44
pepper and cinnamon and
process until well blended. Line
a large pot with torn cabbage
leaves. Divide the meat mixture
into 15. Place a portion of the fill-
ing in the center of a cabbage
leaf. Fold the sides in toward the
center, and then roll over to close.
continue until you fill all the
leaves.
Lay the cabbage rolls in the
prepared pot, in layers, if neces-
sary. Pour the lemon juice over
them. Add water, almost to cov-
er, and a little salt. Dissolve a
pinch of saffron in 1/2 cup water
and pour it over the rolls. Cover
and cook at the simmer for 30
minutes. Heat oven to 350 de-
grees. Remove lid from pot. Place
in oven and bake for 30 minutes.
Turn the rolls and continue bak-
ing 30 minutes, or until cabbage
is tender. Makes 15 large rolls.

661-5151
Jewish Community Center

Under The Supervision Of The Council Of Orthodox Rabbis

15 large cabbage leaves, wilted

Filling:

1 pound ground 100 percent
white meat turkey breast
OR 1 pound lean ground beef •
1 small garlic clove
2 tablespoons fresh (Italian)
parsley
1/2 cup no fat egg substitute
(equal to 2 eggs)
1/4 cup unseasoned sour dough
bread crumbs
1/4 cup no-fat chicken stock
1 teaspoon slat
1/4 teaspoon ground black
Pepper

Sauce:

112 cup no-fat chicken stock

1/2 cup brown sugar, loosely
packed
8-ounce can (low-sodium) tomato
sauce