Lemon-Cabbage Rolls

• 6 cabbage leaves
• 1 lb ground beef
• 1 small onion, chopped (about 1/4 cup)
• 1 garlic clove, finely chopped
• 1/2 cup uncooked rice
• 2 tablespoons snipped fresh parsley
• 1 1/2 teaspoons salt
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried oregano leaves
• 1 1/2 cups water
• 1/2 cup crumbled feta (about 2 ounces) or 1/2 cup shredded cheese (about 2 ounces)
• 1/4 teaspoon salt
• 1 cup water
• lemon sauce
• 1 (1 ounce) package chicken gravy mix
• 3/4 cup water
• 1 -2 teaspoon lemon juice

1. Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain.
2. Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
3. Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
4. LEMON SAUCE.
5. mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.

cabbage, ground beef, onion, garlic, rice, parsley, salt, lemon pepper, ground cinnamon, oregano, water, crumbled feta, salt, water, lemon sauce, chicken gravy mix, water, lemon juice

Taken from www.food.com/recipe/lemon-cabbage-rolls-267288 (may not work)