1 cup raw chopped meat
2 tablespoons fat
¹⁄₃ cup raw rice
2 teaspoons salt
¹⁄₄ teaspoon pepper
1 head cabbage
¹⁄₂ lemon
Strip off the leaves from a head of cabbage, throw them into boiling
water, and let them stand till they are wilted. Mix the remaining
ingredients, except the lemon, using for the meat either mutton or beef.
Lay a cabbage leaf on a plate, remove the thickest part of the midrib,
so that it will roll. Spread on it a rounded teaspoonful of the mixture
and roll it like a cigarette. Do the same with the other leaves, packing
each one, as it is finished, into a pan which will fit over a
cooker-pail, unless a pail is used which will be nearly filled by the
cabbage. The rolls must be carefully packed or they will float and
unroll when the water is added. Cover them with boiling water, bring all
to a boil, and boil it for five minutes, then put it directly into a
cooker, if the pail is full, or over boiling water if not, and leave it
for from four to six hours. Take the rolls out carefully with a cake
turner or skimmer, lay them in a platter, and squeeze the juice of half
a lemon over them. They are usually served as the meat dish for
luncheon.
Serves six or eight persons.