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3 lbs. ground beef or chopped
1 1/2 c. rice
1/2 bunch scallions
1/2 bunch coriander, chopped
2 stems celery, diced
1/2 green pepper, chopped
1/2 tsp. black pepper
1 tsp. paprika
3/4 tsp. salt to taste
2 med. onions, chopped

Stuffing directions: Cook meat until tender. Add onions (chopped fine). Add paprika and black pepper. Simmer for a few minutes. Remove from heat. Add rice, dill, coriander, celery, green pepper, and salt. Mix all ingredients together well. One head cabbage about 6 pounds. Core cabbage. Pour boiling water over cabbage leaves. Cook for about 5 minutes. Break leaves apart. Do not overcook. Cut each leaf in half lengthwise. Cut away the thick center. Place on heaping teaspoonfuls of stuffing in the center of each cabbage leaf. Roll up to cover stuffing. Place in large casserole or roaster. Place each stuffed cabbage in rows, then in layers. Repeat until all stuffing has been used. Use juice of 2 lemons and 3/4 of a 32 ounce bottle ketchup.

Baking directions: Pour boiling water over Dolma until visible but not covering the top layer. Put 1/4 pound of butter over it. Cover with foil and bake 1/2 hour. Remove foil and pour mixture of ketchup and lemon juice over top. Continue baking for 1/2 hour until leaves are tender. If water evaporates, add a little boiled water when you are pouring over ketchup mixture.

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Feb 19, 4:48 PM
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