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Braised cabbage with potatoes

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cabbage24 cups pale green cabbage, julienned
1 large onion, chopped
1 large potato, peeled and sliced thin
1/2 cup water or cooking stock
salt and pepper to taste
2 tbsp cooking oil

1. Saute the onion in oil until soft and yellowish-brown, about 25 minutes.

2. Add the cabbage, saute while stirring frequently for about 10 minutes.

3. Add liquid, adjust the seasonings, and arrange the potato slices over the cabbage. Reduce the heat, cover and let cook for about 30 minutes or until the potatoes are soft.

4. Mix the potatoes into the cabbage, adjust the seasonings, cover and let cook 5 more minutes.

5. Sprinkle with fresh herbs before serving, if desired.

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Lamb Meatballs With Lemon-Dill Rice And Roast Tomato Salad

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Lamb Meatballs

2 lb lamb (do not trim the fat), coarsely ground or minced by hand

1 large Spanish onion, minced

salt and pepper to taste
vegetable oil

– Combine the meat with onions and mix well.

– Season with salt and generously with freshly ground black pepper. You can check the seasonings by cooking a teaspoonful of meat in the microwave.

– Separate the meat into baseball-sized portions and shape them into thick, slightly oblong patties (they will take on a more spherical shape as they cook).

– Preheat the oven to 425 degrees. Brush the meatballs with oil and roast on a rack set over a pan of water for 1 hour 15 minutes, flipping them over after the first 45 minutes. Alternatively, you can grill the meatballs until the internal temperature registers 165 degrees.

Lemon-Dill Rice

2 cups medium or long-grain rice, cooked according to package directions (but still better if just slightly undercooked)

freshly squeezed juice of 1 large lemon
1/2 cup melted butter
3 tbsps minced fresh dill
salt and pepper to taste

– Stir the lemon juice, butter and dill into the rice. Adjust the seasonings.

– Sprinkle with additional dill before serving.

Roast tomato salad

1 beefsteak tomato, stem removed, sliced into thin wedges
1 small onion, halved and sliced
1 clove garlic, thinly sliced
2 tbsp melted butter
1/2 tbsp sugar
1/4 cup red wine vinegar
salt and pepper to taste
2 tbsps sunflower oil

– Place the sliced onions into a non-reactive bowl and pour vinegar over them. Cover and let marinade, stirring occasionally, for 30 minutes.

– Lightly oil a cookie sheet, and arrange the tomato slices on it in a single layer. Brush with melted butter, sprinkle with sugar and broil until the surface just begins to caramelize. Remove from the oven and let cool somewhat.

– Drain the onions. Transfer the still-warm tomatoes to a shallow serving dish and sprinkle with salt and pepper. Arrange the onions over them, sprinkle with garlic slices and drizzle with sunflower oil.

– Sprinkle with dill before serving, if desired.