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The International Jewish Cook Book · Chapter 60Kal Dolmar
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Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix chopped meat, rice, and salt and pepper. Separate the cabbage leaves; put about three tablespoons of the meat and rice in the leaves, roll up and tie together with string. Then fry in fat until brown. Boil for half an hour in a little water. Make brown gravy and pour over.