Egyptian Cabbage.

Just 4 u

Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1
onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
buttered baking−dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven
until done. Baste often with butter and serve hot.