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

Cover cabbage leaves with boiling water. Cook and stir beef, onion and garlic over medium heat until beef is light brown, drain. Stir rice, parsley, salt, lemon pepper, cinnamon, oregano, 1 1/2 cup water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally until water is absorbed, 15-20 minutes.

Heat oven to 350 degrees. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides, fasten with toothpicks.

Place in ungreased baking dish, pour 1 cup water over cabbage rolls. Cover and bake 30 minutes, drain. Spoon hot lemon sauce over cabbage rolls, if desired.

LEMON SAUCE:

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