7 cabbage of 7 f/2 kg.,
2 tablespoons margarine,
7 tablespoon tomato paste,
2 tablespoons salt,
Meat filling (page 58)
Prepare the filling.
Cut the cabbage lengthwise into two, remove the hearts. Put them in a large saucepan with
3 glasses of water. Sprinkle with salt. Cover and cook at high temperature for 5 minutes. Turn them over and cook for 5 minutes more. (Leaves should be soft enough to be handled, but not fully cooked, otherwise they will tear apart while being rolled.)
Take them out, drain and let cool. Take the leaves apart, remove the largest veins and cut them in large enough pieces to be rolled like grape leaves.
Place each piece on a plate, put a walnut size piece of filling on one end, fold the two sides over and roll it on like a cigar.
Arrange them side by side in the saucepan, taking care that they do not open up.
Add margarine and tomato paste melted in 2 glasses of water. Place a small lid or plate on top of them. Cover and cook on low heat for 40-50 minutes. Serve warm, with slices of lemon.
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