Mihshe Malfuf(Stuffed Cabbage Leaves)

• 2 lb. cabbage (1 medium head)
• 1 c. uncooked rice
• 1 lb. lamb shoulder, finely chopped
• 1/8 tsp. cinnamon
• 1/4 tsp. allspice
• salt and pepper to taste
• 4 large garlic cloves
• 1 Tbsp. dry mint of 2 Tbsp. fresh
• 1/4 c. lemon juice

1. Core and parboil cabbage until limp and easy to roll.
2. Place in colander and separate leaves.
3. Slice each leaf in half on rib. Leaves should be 4 inches long to 6 inches wide (keep uniform). Mix rice, meat and spices.
4. Place 1 tablespoon on each leaf. Spread lengthwise along rib and roll up.
5. Gently squeeze each roll when placing in pan.
6. Arrange in compact layers.
7. Dice 3 cloves of garlic and sprinkle between each layer.
8. Mash 1 clove garlic with mint and salt and add lemon juice.
9. Mix thoroughly and pour over cabbage rolls.
10. Cover cabbage with water, 1/2 inch above top layer.
11. Place a pottery plate over rolls to keep them firm and intact.
12. Cover pan and simmer 20 to 30 minutes until rice is done. Serves 6 to 8.

cabbage, rice, lamb shoulder, cinnamon, allspice, salt, garlic, mint, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328077 (may not work)