1 lb. ground pork
1/4 c. chopped onion
1 (10 1/2 oz.) can beef broth
1/2 c. bulgar wheat
1/2 c. chopped apples
1/4 c. chopped walnuts
1/4 c. chopped parsley
1/2 tsp. mint
1 med. head cabbage
1 (10 1/2 oz.) can tomato soup plus 1 tbsp. lemon juice
1/4 tsp. cinnamon

Brown meat and onion in skillet. Add broth and bulgar wheat. Heat to boiling, then reduce to low. Cover and simmer about 20 minutes until what is tender. Remove from heat. Stir in apples, walnuts, parsley and mint.

Meanwhile, cook cabbage in boiling water until leaves soften and are easy to remove. Drain leaves on paper towels. Spoon about 1/2 cup meat filling into each leaf.

Fold in sides and roll up. Mix soup and cinnamon in bowl. Pour half of mixture into baking dish. Place cabbage rolls seam side down. Pour remaining sauce over and cover with plastic wrap. Microwave on High for 10-15 minutes until bubbling.