1 lg. head cabbage
2 tsp. salt
Water
1/2 c. cream
1/2 c. fresh bread crumbs
1 tsp. salt
1/2 tsp. allspice
1 lb. lean ground beef
1 1/2 c. cooked rice
1/2 c. dark corn syrup
2 c. boiling water

Cut core out of cabbage and place the head in salted boiling water. As the outer leaves become tender, peel off and cool.

In a bowl, mix well the cream, bread crumbs, 1/2 cup water, salt, allspice and ground beef. Add the rice. Place 1-2 tablespoons of the filling on each cabbage leaf. Wrap leaf around the filling and tuck in ends. Place rolls, seam side down, in a greased casserole and drizzle the corn syrup over them. Cover and bake in a 400 degree oven for 20 minutes.

Remove cover and add the boiling water. Leave uncovered and bake in 350 degree oven for 1 hour.