Lebanese: Stuffed Zucchini, Potatoes, & Cabbage
A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese."
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INGREDIENTS
Nutrition- 1⁄2
- 4ounces tomato sauce
- 1⁄2teaspoon allspice
- 1dash cinnamon
- 1
- 1 1⁄2teaspoons salt
- 1dash black pepper
- 6
- 3
- 1
- 1beef bone
- 1lb tomatoes
- 1⁄2pint water
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DIRECTIONS
- In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
- Stuff the zucchini and potatoes with the meat mixture.
- Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
- In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
- Place beef bone on top of cabbage.
- Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
- Top with tomatoes and water.
- Cook, covered, over medium heat for about 25 minutes.
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