This dish is very time consuming but well worth it. There is an art to rolling the leaves that has been perfected by my mother. Very few of her rolls ever come undone.
7 lbs white cabbage
3 lbs ground lamb or lean hamburger
3 cups rice
1 can Hunts tomato paste
6 spears garlic
1 TBS salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp all spice
2 TBS lemon juice
1/2 cup lemon juice
Dig out core of cabbage and place cabbage in boiling water. As
soon as leaf separates, remove leaf by leaf. Leaves should not be
over cooked, but should be soft enough to roll. Cut out center of
leaf and save (the hard part of the leaf).
Mix hamburger (or lamb) , raw rice, 1/2 can tomato paste, 2 TBS
lemon juice and seasonings together.
Roll mixture into leaves very tightly.
Line the bottom of a large pot with the hard centers of the leaves.
Line the rolls up in the pan, using the spears of garlic between
each layer.
Place a dish on top of all the cabbage rolls.
Mix remaining tomato paste with water, salt and pepper and 1/2 cup
lemon juice. Pour over the dish (should be enough water to
slightly cover the dish) and boil until cooked. About 45 minutes.