Cabbage Rolls with Beef

(Etli Lahana Sarma)

1 large white Cabbage

Beef Filling:
250 g medium or regular ground beef
3/4 cup rice, washed and drained
50 ml extra virgin olive oil
1 onion, finely chopped or grated
1 1/2 tbsp red pepper paste
Salt
Pepper

3 tbsp crushed tomatoes, canned
3 tbsp butter, diced

Garnish:
1/2 lemon juice
1 tsp crushed pepper

Fill a large pot halfway with water and boil. Cut off the leaves and boil for about 4-5 minutes and drain.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard part at the centre of the leaves (core) (picture). Cut the leaves in medium sizes to fill them. Use a teaspoon to put filling on each leaf (picture). First fold over the top, then the two sides (picture) and roll to close it up (picture).

Line up all the rolls in a medium-size pot, without big holes in between. Cut the butter in small pieces and place on top. Then pour enough hot water mixed with crushed tomato into the pot. Place a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Cover and cook over medium-low heat for about 25 minutes. If necessary, add a little more hot water.

After the Rolls are cooked, lift the plate with a fork. Sprinkle crushed pepper and squeeze lemon juice all over. Cover and let it rest for 5 minutes. Serve it with lemon wedges.

3-4 servings.

Meal Ideas:
- Tomato Soup with Cream, Cigarette Borek and Mosaic Cake.