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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

Stuffed Cabbage (Ala Arabi), Arabian

Ingredients
  • 1 lb. lamb neck or leg, cut up into marble-size pieces
  • 1 cup rice, washed
  • 1 bunch of green onions, including tops
  • 1 to 2 small green peppers, a little hot, if possible, for zest
  • 1 small bunch clover-leafed parsley
  • 3 to 4 stalks celery, leaves and all
  • Black pepper, a small amount
  • Cayenne, a pinch
  • Salt
Preparation Instructions

Chop up all the greens quite fine and mix all the ingredients together in a bowl. Wrap it up in cabbage leaves that have been scalded previously in boiling water, and place face down in the pot. Boil the water, not too much, for one hour and then pour one bottle with catsup in the pot and boil further until the rice is cooked. There must be juice remaining when it is done.

Contributed by Mrs. Saul Benjamin, 1950

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