Salt & pepper
3 tbsp. basil
2 cups par cooked rice rinsed & drained
1 cup chopped dill
2 diced onions
8 basil leaves cut
3 hot peppers diced
1-cup celery leaves
28 oz. ketchup
1/4 cup real lemon
2 heads small tight cabbage
Brown roasts in oil with basil, salt, & pepper. Add 1/4-cup water and simmer with lid on till tender (90 minutes).
In a large bowl mix par cooked rice, dill, onions, basil leaves, hot peppers, meat and juice, celery leaves.
Mix ketchup with real lemon and enough water to make about 2 quarts. Taste and add lemon if needed.
Remove cabbage hearts and boil till tender and cabbage begins to fall apart. Use small inner leaves as is. Remove veins from larger outer leaves and cut in two.
Stuff cabbage leaves with small amount (approximately 1 tablespoon) of filling and place in roaster with open leaf down. Pour sauce on dolma and bake covered at 350 degrees for about 2 1/2 hours.
provided by: aaamodesto.org