1 head cabbage
1 lb. lean ground beef
2/3 c. Minute rice
3 tbsp. soft butter
2/3 can tomatoes, chopped
1 tsp. salt
1 tsp. cinnamon

Core center of cabbage. Place in boiling salt water for five minutes, long enough to soften leaves. Remove leaves and drain off all water. Line bottom of 9 x 13 inch pan with cabbage leaves and 2 finely chopped garlic cloves. Mix all of the ingredients together. Roll meat and rice mixture up in cabbage leaves. Line pan with rolls, add 2 more chopped garlic cloves and remaining tomatoes over top. Pour the juice of tomatoes and juice of 2 lemons over top. Bake 90 minutes covered at 350 degrees.