Cabbage Rolls

Directions

1. Boil lamb or pork seasoned with salt and pepper in a separate stock pot. Skim any fat from the stock. Separate the lamb or pork from the skimmed broth and retain in a separate pan to cool while the stuffing mixture is prepared. Combine all stuffing ingredients by mixing ground meat with spices. Then add margarine and approximately 1 cup of water. Mix well until mixture is loose and wet. Add more water if necessary. Set aside.
2. Carve the core from the bottom of the cabbage. Place whole cabbage in boiling water. Boil a few minutes until outer leaves soften. Use tongs to loosen and remove each leaf as it softens. Stack to cool. Retain cabbage water to add to the stacked cabbage rolls along with the lamb or pork stock to cook the cabbage rolls.
3. Cut away the thick center cabbage ribs from each leaf, slicing down the middle.
4. Place about 1 tablespoon of stuffing across the base of each leaf piece. Roll into a firm cigar shape, tucking in the sides.
5. Line the bottom of a heavy pot with cabbage ribs and lamb bones or pork ribs. Arrange rolls in tight rows, alternating direction per layer. Sprinkle each layer lightly with salt, black pepper, and crushed mint.
6. Lightly sprinkle garlic granules or tuck halved garlic cloves between rolls. Place a heavy inverted plate on top of rolls to keep them from opening as they cook.
7. Add enough meat stock and cabbage roll water to reach 1 to 1½ inches above the top of the rolls. Bring to a rolling boil, then lower to medium-low. Cover and cook 45 minutes.
8. Add the lemon juice or the citric acid mixture. Bring liquid back to boil, then reduce heat to simmer and cook 20 more minutes. Remove pan from heat. Separate rolls from juice and meat/cabbage ribs. Store juice in a separate container from the cabbage rolls and meat. Use juice to reheat cabbage rolls and meat. Store in the refrigerator after the cabbage and juice have cooled.
9. Serve warm with pita bread.