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Tolma (Stuffed Cabbage With Lamb)

6 Servings
1 lb lamb,Ground
2 md (1 c) onions,chopped fine
1 egg,beaten
1/2 c raw rice,well-rinsed black
-pepper,salt, or to taste
2 T fresh coriander,chopped
1 T fresh mint,chopped
20 to 25 cabbage leaves (pre-
-(pared a,s georgian recipe
2 c fresh tomatoes,peeled,
-chopped,&,pureed or canne

1. Mix everything except cabbage leaves & tomato puree together & set aside. 2. Place 1 cabbage leaf w/spine end away from yourself. Put 1 heaping tb of end of leaf nearest you & roll it over, then tuck in 2 sides to shape a cylinder 3-" long & abt 1-" thick. Roll up leaf but not too tightly. Prepare all leaves this way to make tolmas. 3. Fit cabbage rolls neatly in pan in several layers. Pour tomato puree over rolls. Cover w/dinner place & press the leaves down gently. Cover pan & cook over low heat for 1-1/2 hrs. Should liquid evaporate too soon, add 1/2 c water. There should be very little sauce. Serve warm tolmas w/bread.

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