Rolled Stuffed Cabbage Leaves - cooking recipe

Ingredients

1 medium size head cabbage
1 lb. lamb, coarsely ground (beef may be used)
1 medium size can tomatoes, minced
4 or 5 cloves garlic
1/4 tsp. cinnamon or allspice
salt and pepper to taste
1 c. rice

Preparation

Separate cabbage leaves and blanch in boiling water for 5 minutes to make the leaves pliable for rolling.
Cut each leaf into 2 or 3 sections, eliminating the tough section of the stem.
Set aside.