1 lg. head cabbage
1 tsp. salt
2 cloves garlic, chopped
Juice of 3 lemons
Stuffing (recipe below)

Carve out thick core from center of cabbage. Drop cabbage into salted, boiling water (core end down). Boil a few minutes until leaves are softened. While boiling, loosen each leaf with a long fork; remove and place in a dish to cool. Remove heavy center stems from the leaves. If the leaves are extremely large, cut in half. Fill each leaf with 1 teaspoon of stuffing and roll into the shape of a cigar. Place cabbage rolls in casserole, alternating the direction of each layer. Add the salt and garlic. Press with inverted dish and leave dish in place throughout the cooking time. Add enough water to cover. Cover casserole and cook over medium heat for 45 minutes. Add lemon and cook 10 minutes more.

STUFFING:

1/2 c. chick peas
1 tsp. oil
1 c. rice or cracked wheat
1/2 bunch parsley, minced
Salt and pepper to taste
Pinch of cinnamon, nutmeg, and allspice

Soak chick peas overnight. The following day, drain and rub peas with fingers to remove outer skins. Mix peas with oil, rice, parsley, salt, pepper, and spices.