1 lb. ground meat (preferably lamb)
2 onions, chopped fine
1/4 c. rice
1/4 c. celery
1/4 c. fresh parsley
2 tsp. mint leaves, chopped
1 tbsp. olive oil
1/4 c. beef stock
Salt and pepper to taste
1 cabbage
1 c. beef stock
1 egg
Juice of 1/2 lemon

Combine the meat, rice, onions, celery, parsley, mint leaves, olive oil, 1/4 cup beef stock, salt and pepper. Place the cabbage in boiling water and cook just until softened.

Roll some of the mixture on each of the cabbage leaves. Place each rolled leaf in a baking pan and dot each one with butter. Add 1 cup beef stock to whole rolls. Beat the egg with lemon juice and add it to the pan juices, beating constantly. Simmer for 40 to 45 minutes until rice is done.