1 (3 lb.) head of new cabbage (approximately)
1 c. rice
1 1/2 lbs. coarsely ground lamb (not too lean)
1 tbsp. salt
Pepper, cinnamon & allspice to taste
1 sm. can tomato sauce
1 (No. 2) can tomatoes

Core cabbage and submerge into salted boiling water. While boiling, loosen each cabbage leaf with a fork and when slightly tender, remove. If the leaves are too large, trim heavy vein and cut in halves or thirds. Wash and drain rice. Mix rice, lamb and spices. Place approximately one tablespoon of rice and meat mixture on inner side of leaf. Spread across in a line and roll up completely. Line bottom of pan with 3 or 4 cabbage leaves or a pan rack. Place evenly in rows in layers, crisscrossing each layer. Use an inverted plate to hold down rolls. Add tomato sauce, tomatoes, salt, pepper and water to cover rolls. Cover with lid and bring to a boil, then reduce to low heat and cook for 30 minutes.

VARIATION: Eliminate tomatoes and tomato sauce; add one clove of garlic and juice of 2 lemons and sprinkle crushed dried mint leaves over rolls before adding water to cook.