1 lg. head cabbage
2 med. onions, chopped
1 c. chopped cabbage heart
2 cloves garlic
6 tbsp. butter
1 1/4 to 1 1/2 lbs. ground beef or lamb
1 c. cooked rice
1 tsp. cumin seed, ground or power
Salt and pepper to taste
Dash of monosodium glutamate

Remove 10 to 12 cabbage leaves, put in large pan of water. Bring to a boil. Remove from heat. Let soak 10 minutes, drain.

Saute 1 onion, garlic and chopped cabbage heart in 3 tablespoons butter until tender. Put meat and rice in a bowl. Add cooked mixture and seasonings, mix well.

Place heaping tablespoon of mixture in center of cabbage leaf. Fold and fasten with toothpick. Saute other onion in remaining butter. Place small amount of onion and butter in bottom of 2 1/2 or 3 quart casserole. Add layer of cabbage rolls, fastened side down; continue until all are used.