Lebanese Stuffed Zucchini Potatoes Cabbage Food

LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE

Lebanese: Stuffed Zucchini, Potatoes, & Cabbage image

A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain real yogurt on top of each serving is relished by the Lebanese."

Provided by GeeWhiz

Categories Rice

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup rice, uncooked
4 ounces tomato sauce
1/2 teaspoon allspice
1 dash cinnamon
1 cup lean ground beef or 1 cup ground lamb
1 1/2 teaspoons salt
1 dash black pepper
6 baby zucchini, par boiled and center scooped out
3 potatoes, peeled, halved and center scooped out
1 head cabbage, leaves taken off whole and blanched
1 beef bone
1 lb tomatoes
1/2 pint water

Steps:

In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
Stuff the zucchini and potatoes with the meat mixture.
Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
Place beef bone on top of cabbage.
Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
Top with tomatoes and water.
Cook, covered, over medium heat for about 25 minutes.

Nutrition Facts : Calories 228.4, Fat 0.9, SaturatedFat 0.2, Sodium 739.3, Carbohydrate 51, Fiber 9.4, Sugar 12.4, Protein 8.7

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