Stuffed Cabbage Leaves

• 2 medium cabbages (outer leaves only)
• 1 lb. ground meat
• 2 onions, chopped
• 3 Tbsp. butter
• salt and pepper
• 2 Tbsp. tomato paste
• cinnamon
• 1 c. boiling water
• 3/4 c. raw rice
• boiling water
• lemon slices

1. Parboil cabbage leaves.
2. Brown ground beef and chopped onions in 2 tablespoons of the butter.
3. Add salt and pepper, half the tomato paste and cinnamon.
4. Add water and rice; simmer until rice is partially done.
5. Stuff cabbage leaves as follows:
6. Remove thick stem portions.
7. Cut large leaves in half.
8. Place 2 tablespoons of filling on underside of leaf.
9. Starting at base, fold over and fold in sides, rolling tightly toward point.
10. Cover bottom of a greased casserole with cabbage leaves.
11. Place rolls in layers; cover with inverted plate.
12. Add remaining tomato paste diluted with enough boiling water to cover rim of plate.
13. Dot with remaining butter. Cover and simmer for 2 hours or until done.
14. Serve with lemon slices.
15. Serves 6.

cabbages, ground meat, onions, butter, salt, tomato paste, cinnamon, boiling water, rice, boiling water, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348885 (may not work)