{"id":7009,"slug":"kal-dolmar","title":"KAL DOLMAR","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cabbage","rice","chopped meat","salt and pepper","fat","water","brown gravy"],"ingredients_norm":["cabbage","rice","meat","salt and pepper","fat","water","brown gravy"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w32:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f4333ecebae4546dbe4710c186859ad4d297e557bfbad517003914d36a408c20","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/kal-dolmar"}