1 med. to lg. loose head of cabbage
3 lbs. lean hamburger
3/4 c. white rice, uncooked
1 lg. onion
Juice of 1 lemon
1 level tsp cinnamon
1 clove garlic
Salt to taste
3 c. tomato juice

Separate cabbage into leaves. Remove and save leaf ribs. If leaves are larger, cut into pieces about 4 x 6. Place cabbage leaves in suitable pan or kettle. Pour boiling water over to soften. If cabbage is too crisp or head is too tight to remove leaves, place head in very hot water and carefully remove leaves as they soften and will not tear.

While leaves are wilting, dice onion and garlic and knead into remaining ingredients except tomato juice. Drain cabbage leaves and use to wrap around 1 tablespoon of above mixture.

Lay rolls in neat layers in kettle on top of ribs and core and any extra cabbage may be placed on top of rolls. Add tomato juice and enough water to cover rolls. Cook for 1 hour at a slow boil.