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Stuffed cabbage rolls (Lebanese)

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Ingredients
  

  • 1 cabbage with tender leaves
  • 1 lb beef stew cut in tiny cubes (or ground beef)
  • 1 stalk celery or 1/2 cup parsley, chopped fine
  • 1 small tomato chopped fine
  • 1 onion chopped fine
  • 1 head garlic chopped fine
  • 1/2 tsp black pepper
  • 4 tsp or cubes bouillon
  • 1.5 tsp salt
  • 1 egg
  • 4 tbsp butter
  • 1 cup rice
  • 4 cups water

Instructions
 

  • Boil water in a pot that fits the whole cabbage
  • Remove core (center) of cabbage
  • Blanch the cabbage, take out leaves as they separate and get flexible/tender enough to roll. Place on a plate to cool off.
  • Trim the thick veins with a sharp knife, because they'll make it hard to make the rolls tight enough.
  • Cut the leaves in half or smaller, but big enough to roll the filling.
  • Use discarded veins or ripped leaves to cover the bottom of your pot.
  • Rinse the rice a few times until clear.
  • Mix all ingredients except the cabbage, half the bouillon and 3/4 of the garlic.
  • Add salt to taste
  • Add a spoonful of the filling on a leaf and roll it up, but not too tight as the rice will expand.
  • Place rolls in the pot with the folded edges down.
  • Royally sprinkle chopped garlic and bouillon between each layer, except top layer.
  • Add water, barely covering the rolls.
  • Cook on high until almost dry. Add a teaspoon of butter and more bouillon as needed.
  • Cover, reduce heat and continue to cook for 15-30 minutes or until done.