6 cabbage leaves
1 lb. ground beef
1 sm. onion
1 clove garlic, finely chopped (may use instant)
1/2 c. uncooked regular rice
2 tbsp. diced parsley
1 1/2 tsp. salt
1/2 tsp. lemon pepper
1/4 tsp. ground cinnamon
1/4 tsp. oregano
1 1/2 c. water
1/2 c. shredded Swiss cheese
1 c. water

Cover cabbage leaves with boiling water. Cook and stir ground beef, onion and garlic until beef is light brown; drain.

Stir parsley, rice, 1 1/2 teaspoons salt, spices, 1 1/2 cups water and cheese into beef. Heat to boiling and reduce heat. Cover and simmer until water is absorbed, about 15 minutes. Heat oven to 350 degrees. Drain cabbage leaves, mound 1/2 cup filling at stem end of cabbage leaves. Roll, folding in sides, fasten with wooden toothpicks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes. Drain. Spoon hot lemon sauce over rolls.

LEMON SAUCE: Mix 1 package chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.