2 heads cabbage
1 c. instant rice
2 lb. lean ground beef
2 tsp. seasoned salt
1/2 tsp. pepper
2 - 3 tbsp. cinnamon
1 tsp. allspice
2 pods garlic
1 1/2 sticks butter, melted

Separate cabbage leaves from head. Be careful not to tear leaves. Boil leaves in 2 quarts of water until soft. Drain and cut out hard base spine. Mix together meat, rice, butter, spices and seasonings. Add some hot water from boiling cabbage to make mixture moister. Place 2 tablespoons of meat mixture on each leaf. Roll up tightly around meat. Place rolls in rows in 3 - 4 quart baking pan. Place rolls tightly together in rows alternating direction of rows. Rinse out meat mixing dish with 1 1/2 cups of hot water from boiling cabbage. Pour rinsings over rolls. Place garlic pieces around row of rolls. Cook on top of stove over medium heat for 1 - 1 1/2 hours.