1 head cabbage, cored
1 c. uncooked brown rice
1 lb. ground lamb (pork, turkey and beef may be substituted or combined)
2 (8 oz.) cans tomato sauce

1 tsp. all spice
1 tsp. basil
1 tsp. peppermint

2 garlic cloves, minced
Salt

In a large skillet place cabbage, fill with water until 3/4 full and boil until tender. Combine ground lamb, rice, 1 (8 ounce) can tomato sauce. Add seasonings. (Note: measures of spices are approximate so season to your personal taste.) Remove cabbage and empty pot. Pull leaves from cabbage head. Fill with a spoonful of meat mixture. Wrap ends and tuck around meat. Continue until all cabbage is used. Wrap ends and tuck around meat. Continue until all cabbage is used. Place cabbage in pot, seam side down. Pour 8 ounce tomato sauce over rolls, add 1 can water. Add 2 garlic cloves to water. Bring to a boil. Add water or tomato sauce as necessary to prevent sticking. Simmer for 20 to 30 minutes.