CEVAPCICI (BEEF AND LAMB ROLLS)

CEVAPCICI (BEEF AND LAMB ROLLS)

3 tablespoons dehydrated onion flakes
1/2 cup water
1 clove garlic, minced orpressed
1 pound ground beef
1 pound ground lamb
1 teaspoon salt
1 tablespoon Hungarian paprika
2 cups braised cabbage

MUSTARD SAUCE*

Combine onion flakes and water. Let stand 5 minutes. In preheated, non-stick skillet, cook onion flakes and garlic over moderate heat, 4 minutes, or
until brown; spoon into mixing bowl. Add ground beef, ground lamb, salt, and paprika; mix well.

Divide mixture into 4 equal portions. Shape each portion into 3 rolls, each approximately 1 inch in diameter and 2 inches long. Refrigerate 1 hour .
Broil on rack, about 5 inches from source of heat, 16 minutes, or until meat is well browned outside and well done inside. Turn once during broiling.

Serve with braised cabbage; garnish with Mustard Sauce.

Makes 4 dinner servings