In a food processor, place the carrot, onion, and celery pulse chop until fine chopped.

Place rice in a large mixing bowl, and pre-rinse and drain.

Add meat and chopped vegetables from the processor, cinnamon, nutmeg, and pepper.

Mix together with your hands until stuffing is evenly mixed.

Take a cabbage leaf and lay it flat in your hand and take a spoonful of the stuffing and lay it in the middle, fold over the right half of the leaf and roll from the core top down to make a roll. When finished tuck in the left end to secure the roll (continue for the rest of the cabbage leaves). Placing them in a large pot as you go, you can stack them in layers but leave at least an 1-inch on the top of the pan for expansion. You can also stuff a green pepper and add it to the cabbage pot (for a slightly different flavor addition). Or if you do not like cabbage you can use green or red bell peppers and stuff them instead.

Once the pot is full, open a large can of tomato sauce and add the sour salt to it. Pour it over the cabbage in the pot and add water to bring it up to an 1-inch below the top of the pot. Cover but leave a crack for steam to escape or it will boil over.

Bring to a boil on the stove, and then lower the heat to a simmer and simmer for about an hour until the rice is soft. Serve in bowls, if you like extra sauce I use a small can on the side for people who like that additional kick.

Extras can be stored or frozen for later reheating.

Note: It takes forever in a Crock-Pot so I do not recommend it.

Submitted by: Mary Campbell