Lamb-stuffed Cabbage Leaves
4 quarts boiling salted water
1 pound lean ground lamb
1 medium-sized onion, chopped
1 1/2 cups cooked rice
4 tablespoons melted butter or margarine
1/2 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon each pepper, rubbed sage, oregano leaves and rosemary leaves, Sour Cream Sauce (recipe follows)
Ifood.tv
Overlay
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter