1 1/2 lb. coarse ground lamb meat
3/4 c. rice
4 tbsp. lemon juice
1 tsp. salt
1 tsp. allspice
3 cloves garlic
3 c. water
1 tbsp. dried mint
3 lb. cabbage

Makes approximately 60.

Boil a large pot of water with 1 tablespoon salt. Cut all around core of cabbage with a small sharp knife. Put cabbage in boiling water and separate leaf by leaf. Cut large leaves into 2-3 pieces removing the thick part of the stem and prepare stuffing. Combine meat, rice, salt, pepper, and allspice. Add 2 tablespoons lemon juice. Place 1 tablespoon stuffing on each leaf in log shape.

Begin to roll folding over sides. Squeeze and place in pot. In the pot you should place a lamb bone for flavor and the pieces of stem you have trimmed away. Arrange cabbage rolls in rows and layers, placing slices of garlic in between. When process is complete, mash 1 clove garlic with 1 teaspoon salt and dried mint. Pour water over cabbage to just cover. Bring to a boil. Add mashed garlic mixture and 2 tablespoons lemon juice. Cover with a plate to weigh down. Cover and simmer 30 minutes on very low heat.