Stuffed Cabbage Leaves - cooking recipe

Ingredients

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

Preparation

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