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