1 (3 lb.) head of new cabbage (approximately)
1 c. rice
1 1/2 lbs. coarsely ground lamb, not too lean
1 tbsp. salt
1 sm. can tomato sauce
1 (#2) can tomatoes
Pepper, cinnamon & allspice to taste

Core cabbage and submerge into boiling water. While boiling, loosen each cabbage leaf with a fork and when slightly tender, remove. If the leaves are too large, trim heavy vein and cut in halves or thirds. Wash and drain rice. Mix rice, lamb and spices. Place approximately one tablespoon of rice and meat mixture on inner side of leaf. Spread across in a line and roll up completely. Line bottom of pan with 3 or 4 cabbage leaves on a pan rack. Place evenly in rows, in layers, criss-crossing each layer. Use an inverted plate to hold down rack. Add tomato sauce, tomatoes, salt, pepper and water to cover rolls. Cover with lid and bring to boil; then reduce to low heat and cook 30 minutes.