1/4 c. butter
2 med. onions, chopped
2 lbs. ground beef
Salt & pepper to taste
1/2 c. dried mint leaves, crushed
1 (6 oz.) can tomato paste
1 c. long grain rice
1 lg. cabbage
3 eggs, separated

Melt butter in skillet. Brown onions. Add meat, salt, pepper and mint. Saute until meat loses its color. Mix in tomato paste and 1 cup water. Simmer, uncovered 15 minutes. Add rice. Simmer 5 minutes. Cut core from cabbage. Carefully remove leaves. Parboil 10 leaves at a time until limp. Drain carefully. Line bottom of large Dutch oven with the outer leaves. Stuff the remaining leaves by placing a teaspoon of filling in the center of each. Fold stem to the middle, covering filling. Fold left side to the middle. Then fold right side. Tightly roll leaf. Place rolls in concentric layers in the Dutch oven. Add water to just cover rolls. Weight down with a large plate. Simmer, covered, 30 minutes. Remove plate. Simmer, uncovered, 30 minutes. Remove plate. Simmer uncovered 30 minutes. To make avoglemono sauce, beat egg whites until peaks form. Add yolks. Beat in lemon juice. Pass with cabbage rolls.