1 lg. head cabbage
2 tsp. salt
Water
1 lb. lean ground beef
1/2 c. fresh bread crumbs
1 1/2 c. rice, cooked
1 tsp. salt
1/2 tsp. ground allspice
1/2 c. cream or half cream and milk (mixed)
1/2 c. dark corn syrup
2 c. boiling water or enough to cover rolls

Cut core out of cabbage and put in salted boiling water. Peel off outer leaves as they become tender. Cool. In bowl, mix together ground beef, bread crumbs, 1 teaspoon salt, allspice, cream (if using cream only, add 1/2 cup water). Add rice. Place 1 to 2 tablespoons mixture on a cabbage leaf. Wrap and tuck ends. Place seam side down in heavy, buttered casserole dish. Drizzle with corn syrup and brush to cover evenly. Cover and bake at 400 degrees for 20 minutes. Remove cover and pour boiling water form cabbage over rolls to cover. Leave uncovered and bake at 350 degrees for 1 hour. Serve with potatoes and cranberry sauce. Makes approximately 12 rolls.