Dolma

this is one of my all time favorite comfort foods. It takes a little time to prepare but it it worth the effort.


2 lbs ground lamb
3/4 C Blue Rose rice
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 medium onions, chopped
1/2 C chopped parsley
1 tsp salt
1 tsp black pepper
1 T crushed dried mint
1 small head of cabbage
1-1/2 C water or beef broth or mixed

NOTE: You can also use assorted hollowed-out vegetables: zucchini, green peppers, tomatoes or Japanese eggplant instead of the cabbage-or a combination.

Core the cabbage and blanch in boiling water a few minutes (until the leaves soften). Peel the leaves and layer the tougher, outer leaves in the bottom of a Dutch oven.

Combine lamb, rice, tomato sauce and paste, onions, parsley, salt, pepper and mint in large bowl. Mix well. Put a tablespoon in the center of a leaf and roll in the sides first, then roll the ends. Place seam side down on top of the layered leaves. Repeat until you have rolled up all of the meat mixture. Make sure the rolls are tightly packed.

Pour in water. Place heavy plate on top. Bring to boil. Reduce heat and simmer 40 minutes.

Serve warm with a dollop of yogurt (mixed with a little garlic to taste) on top.