The first time I (Mindi) ever had cabbage rolls were at my grade school friend’s Greek home one day after school. I always enjoyed going to Patricia‘s home after school. I’m sure she has become as wonderful a cook as her mama. These rolls are inspired by that day so many years ago. ENJOY!
1 head of cabbage, carefully separate and blanch leaves, remove from water and allow to cool.
In a large frying pan cook together:
1 cup brown rice, cook with 1/4 chopped fresh parsley and the juice of whole lemon
1lb. Ground beef
1 onion, chopped
2 toes garlic, minced
1/4 tsp nutmeg
1/4 tsp. cinnamon
1/2 tsp salt
1/4 tsp. pepper
1/4 cup red wine
Carefully assemble cabbage leaves with a 1/4-1/2 cup of ground beef and rice mixture. Roll up and tuck in edges. Place in a large frying pan with tomatoe sauce. Stew over medium heat until tender (20 mons or so). Sprinkle with feta cheese and fresh parsley. Makes 12-14 rolls.