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Kishmish Vashli Tolma

6 Servings
1 lb lamb,Ground
1/2 c light (or dark raisins)
1 T fresh coriander,chopped
1 T fresh dill,chopped
1 t ,salt, or to taste
1/2 c raw rice,well-rinsed
20 to 25 cabbage leaves
-blanched in,boiling water
3 lg (1 lb) apples,peeled,
-cored,& sli,ced
2 md (1 c)onions,cut into rings
3 c tomato juice

1. Mix lamb w/raisins & herbs & process to a smooth consistency. Mix w/salt & rice. Stuffed cabbage leaves w/mixture. 2. Put stuffed cabbage in one layer in a large pan or skillet & scatter over over it half of apple slices & onion slices. Add another layer of stuffed cabbage & balance of apples & onions. Pour tomato water over all & bring to a boil. Cover pan & cook over low heat for 1 hr. Serve warm w/bread.
NOTE: Leftover stuffing can be used to prepare meatballs 1-" in diameter. Place them in a pan where there is space & cook w/stuffed cabbage.

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