Yebra (Yebries)

Ingredients

• 3 lbs of ground lean pork (lamb is original)
• 3 cups of long grain white rice (Not instant or minute rice)
• Garlic, minced
• Black pepper
• Salt
• 3 cups of beef or chicken stock
• 2 large heads of cabbage (The flat heads work better than the taller ones)

Method

1. Make a circular cut around the stem of the cabbage and blanch in a large pot of boiling water for about 5-minutes. Cool and peal off the large outer leaves. There will only be about 8-10 per head. Cut the back off of the main stem.
2. Place the rice in water with a little butter and cook until about ¾ done – about 10-minutes. Drain
3. Mix pork, ¾ cooked rice and then salt, pepper and garlic to taste. (about one clove of garlic per pound of pork).
4. Roll pork mixture into small balls, enough to fill about ½ to 2/3 of the leaf --- roll into cabbage leaf. (make sure there is enough cabbage leaf left to tuck in the ends before rolling.)
5. Place grate in bottom of presto-pressure-cooker and stack the cabbage rolls onto this grate. Add 2-cups of beef or chicken stock to pressure cooker ---close lid and pressure of 20 minutes. Pour cold water on lid of cooker to stop cooking time.

Source: Joe Kay Moody
Notes: Serves about 12 people, Serve with crackers and sweet pickles. If you don’t have a pressure cooker, simmer rolls for 2-3 hours, adding stock, add more water as stock evaporates. If you wish to cut this recipe, mix pork and uncooked rice to a ratio of 1:1.