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1
Carefully cut away the bottom center core of the cabbage.
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2
Pull off and discard any tough or blemished outer leaves.
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3
Bring enough water to the boil to cover the cabbage when it is added.
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4
Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
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5
Drain the cabbage and run it briefly under cold water.
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6
Place the cabbage cored side down to drain further.
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7
Put the lamb in a mixing bowl and set aside.
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8
Meanwhile, heat the oil in a skillet and add two cups of the onions and one teaspoon of the garlic.
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9
Cook briefly, stirring, and add the green pepper and celery.
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10
Sprinkle with the cumin and turmeric and stir.
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11
Cook over medium-low heat about five minutes.
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12
Spoon the mixture onto a plate to cool.
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13
Preheat the oven to 375 degrees.
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14
Add the bread crumbs, dill and eggs to the lamb.
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15
Add the cooled onion and garlic mixture, salt, pepper and hot red-pepper flakes.
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16
Mix thoroughly with the hands.
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17
Lay out a rectangle of cheesecloth of double thickness measuring about 12 by 10 inches (folded measure).
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18
Place one of the largest leaves, rounded side up, in the center of the cheesecloth.
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19
Cover with a second, somewhat smaller, leaf.
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20
Fill the center of the second leaf with three or four tablespoons of filling.
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21
Bring up the four corners of the cheesecloth and twist the ends together over a bowl.
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22
This will shape the leaves into a compact round.
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23
It is not necessary to use string.
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24
Remove the cabbage ball from the cheesecloth.
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25
Continue making the balls until all the leaves and filling are used.
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26
There should be about 20 to 24 cabbage balls.
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27
Heat the butter in a heavy casserole or baking dish large enough to hold all the cabbage balls in one layer.
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28
Add the remaining one and one-half cups of onions and the remaining one teaspoon garlic and cook briefly, stirring.
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29
Add the bay leaves and whole cloves.
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30
Arrange the cabbage balls seam side down in the casserole.
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31
Blend the tomatoes and broth and pour this around the cabbage balls.
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32
Sprinkle with salt and pepper.
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33
Cover closely with a heavy lid or aluminum foil and place in the oven.
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34
Bake 50 minutes.
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35
Remove the cover and continue to bake 10 minutes.
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36
Remove the bay leaves.
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37
Serve hot or cold with the pan juices.
