1 lb. lean ground beef
1 c. cooked rice
1/4 c. water
1 1/4 tsp. ground cinnamon
1 tsp. salt
36 sm. cabbage leaves
1/2 tsp. salt
1/4 c. lemon juice

In a bowl combine mat, rice, water, cinnamon and the 1 teaspoon salt. Cook cabbage leaves. Pat dry with paper toweling. Place about 1 tablespoon of the meat filling on the wide portion of each leaf. Fold in bottom edge and sides; roll as for jelly roll. Repeat with remaining leaves and filling.

Place on a rack in a 4 quart Dutch oven, seam side down. Fill pan with water to almost cover rolls. Add remaining salt. Bring to boiling; cover. Reduce heat; simmer 20 minutes or until rolls are done. Add lemon juice. Simmer 5 minutes more. Makes 36 rolls.

If using cabbage leaves, cut about 2 inches of the heavy center vein out of cabbage leaves. Immerse in boiling water about 3 minutes just until limp; drain.