2 med. heads green cabbage
1/2 c. olive oil
2 c. canned beef broth
1 c. tomato sauce

STUFFING:

1 lb. ground lamb (beef can be substituted)
1 egg
1 med. onion, chopped fine
1 garlic clove, minced
1/2 tsp. oregano
3/4 c. raw rice
2 tbsp. tomato sauce
2 tbsp. olive oil
1/2 c. white wine

Cut around the stem of the cabbage, but do not try to remove the core. In a large pot to fit, bring water to a boil and cook the cabbage for 5 minutes. Remove from heat and let sit for about 5 more minutes. Remove cabbage to colander and rinse under cool water until cool enough to handle.

Carefully separate cabbage leaves. Chop coarse the small inside leaves. Use these leaves to line a Dutch oven or stove top proof casserole dish. Set aside.

Combine all stuffing ingredients and mix thoroughly. Carefully take large cabbage leaves, put on a heaping tablespoon of stuffing mix, fold ends over stuffing, and roll up the leaves.

Arrange the rolls in rows in the Dutch oven or casserole dish, in layers, until all cabbage leaves or stuffing mix is used, sprinkling each layer with some of the olive oil. Add the remaining olive oil, tomato sauce and beef broth, and enough water to cover.

Place a heatproof plate on top of the rolls to keep them covered, and simmer over low heat for 1 hour. Serve with a little of the pot sauce poured over. Serve with warm bread of choice. Serves 6.