Mihshe Malfuf(Stuffed Cabbage Leaves) - cooking recipe

Ingredients

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

Preparation

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