1 lg. head cabbage
1 lb. coarsely ground beef
1 c. rice
2 tsp. salt
Juice of 2 lemons
1/4 tsp. M.S.G.
1/2 tsp. allspice
3 cloves garlic
2 c. canned tomatoes or 1 can tomato paste

Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling.

Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves. Then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tablespoon of filling and roll firmly. Place cabbage rolls neatly in rolls making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle about 1/2 teaspoon salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of the 2 lemons.