INGREDIENTS:

1 1/2 kg (48 oz) cabbage
1 cup short grain rice
400 g (14 oz) minced meat
1/4 cup lemon juice (as desired)
1/4 cup shortening or butter
1/4 cup Seville orange juice
1 tspn salt
a dash of ground paprika
a dash of ground cinnamon
a dash of ground cumin
3 cups water
1 medium head crushed garlic
1/2 tspn dried mint (as desired)
1 tbls pomegranate thickened juice

  

PREPARATION:

Peel off cabbage leaves. Blanch some leaves in boiling water for few minutes. Remove with a slotted spoon and put in cold water then put in a colander. Repeat same procedure with remaining leaves.
Mix rice with minced meat, spices and salt. Place cabbage leaf, shiny side down, on a work surface. Cut into 2 or 3 pieces (depending on size of leaf).
Place crosswise about a tbls of stuffing (depending on the size of leaf), and fold ends. Roll firmly and repeat procedure with remaining leaves.
Place 1/2 cup of butter in a pot. Pack leaf rolls close together in layers. Invert a heavy plate on top to keep rolls in shape during cooking.
Add to pot lemon juice, Seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt. Bring to a boil on moderate heat. Cover pot. Cook on low heat for 2 hours or until tender (add water if evaporated).
Serve hot accompanied by radishes.
Note: you can add some stuffed zucchini.


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