3-4 lbs. green cabbage
1 lb. ground beef
2 c. uncooked rice (long cooking)
1 med. onion, minced
2 cloves minced garlic
Salt
Black pepper

In large skillet brown meat and rice. Add onion, garlic salt and pepper to taste. Set aside.

With paring knife cut around core of cabbage to allow steam into center. Fill stock pot 1/2 way with salted water, add cabbage. Add additional water to cover cabbage. Cover and par boil until flexible. Separate the leaves of cabbage. Roll meat in leaves. Layer cabbage rolls in Dutch oven, cover with water. Boil slowly for 2 hours. Drain carefully and serve. Makes 20-30 guwumkis depending on leaf size.