Ingredients

• 1 lg Head cabbage
• 1 lb Coarsely ground beef
• 1 c Rice
• 2 ts Salt
• 2 Lemons , Juice of
• 1/4 ts M.S.G.
• 1/2 ts Allspice
• 3 Cloves garlic
• 2 c Canned tomatoes or 1 can tomato paste

Directions

1. Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling.

2. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan.

3. On each leaf place 1 heaping tbsp. of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll.

4. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons.

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