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Stuffed Cabbage (Ala Arabi), Arabian
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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