Cabbage Rolls with Lamb (or Beef)

Page 164

Cuisine: Middle Eastern | Course Type: Main Courses

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This recipe had me worried (melted butter in the meat?no spices in the meat?) and it's certainly not the way I learned to make these Lebanese bundles of meat, rice and spices. But all my doubts were for naught, they came out perfect. The melted butter made the meat moist and the spices (poured over the cabbage rolls) were absorbed during the steaming - really delicious.

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