Stuffed Cabbage Leaves(Greece)

• 1 1/2 lb. ground meat
• 1 large onion, chopped
• 1/2 c. rice
• 2 Tbsp. mint leaves
• 2 Tbsp. parsley, chopped
• 1/2 tsp. dill weed
• salt and pepper to taste
• 1/2 c. tomato sauce
• 1 large head cabbage
• 2 c. broth (chicken) or water

1. Brown meat and onions until meat is crumbly and onion golden in color.
2. Add rice and rest of ingredients; simmer 10 minutes.
3. In separate container, boil cabbage until slightly tender.
4. Separate leaves and cool.
5. (If cabbage leaves are too large, cut in half.) Place one heaping tablespoonful of filling on each leaf and roll in ball shape.
6. Arrange a few of the outer leaves in medium kettle. Arrange cabbage rolls close together in kettle, over leaves.
7. Add chicken broth or water to cover.
8. Place a heavy plate over rolls so they will not break during cooking.
9. Cover kettle and cook for 35 minutes or until rice is tender.
10. Pour off all liquid reserving it to make Egg-Lemon Sauce (Avogolemeno Sauce).

ground meat, onion, rice, mint leaves, parsley, dill weed, salt, tomato sauce, head cabbage, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361146 (may not work)