Persian Cabbage Rolls (Mih-Shee Mal-Poof)
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Ingredients
| 1/2 cup | split peas | | 1 | lg. head cabbage | | 1 lb. | ground beef | | 1 cup | chopped onions | | 1/2 cup | chopped parsley | | 1/2 tsp. | cinnamon | | 2 tsp. | salt | | 1/2 tsp. | freshly ground black pepper | | 1-1/2 cup | beef broth | | 1/2 cup | lemon juice | | 1/4 cup | sugar |
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Instructions
Cook the peas in boiling water 30 minutes or until tender. Drain. Wash the cabbage and take out the core, cover with water, bring to a boil, and cook over low heat 15 minutes. Drain, cool slightly, and carefully remove 24 leaves. Reserve the balance of the cabbage.
Mix together the peas, beef, onions, parsley, cinnamon, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Put a heaping tablespoon of the mixture on each cabbage leaf. Fold in the opposite ends, then roll up into sausage shapes. If there is any filling left, use a few more cabbage leaves.
Line the bottom of a deep skillet with additional cabbage leaves and arrange the rolls in it in layers, placing more leaves between the layers. Add the broth and the remaining salt and pepper, then cover with cabbage leaves. Cover the skillet and cook over low heat 30 minutes. Mix in the lemon juice and sugar. Cook 30 minutes longer; taste for seasoning. Serves 6-8.
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