Stuffing
1 lb ground beef or lamb
1 cup of rice, washed and drained
1/4 tsp of cinnamon, allspice, nutmeg, black and white pepper
2 tbl melted margarine
1 tsp salt

Mix drained rice in a bowl with the meat and add all the above spices. Combine it well with your hands.

METHOD:
Immerse the cabbage in boiling water for 10-15 minutes until leaves are soft, at which time, remove it and place it the cabbage in cold water - this will stop the cabbage from continuing to cook. Peel off the outside leaves carefully, one by one until you reach the center. In each leaf, put a teaspoon of vegetable stuffing, then overlap the sides and roll it up. In a medium caldron, arrange the tomato slices first, then place half of the cabbage rolls. Spread the 20 garlic cloves with the skin on then arrange the rest of the cabbage (rolled ones).

To cook, mix the boiling water with the flavored chicken, and all the spices and the salt and pout it on top of the cabbage rolls then place a small plate on top of the rolls to hold them down. Let is simmer on medium heat for 15 minutes.

In a frying pan, melt the butter, then stir the minced garlic until golden color, then pour the lemon juice and let it boil for a second. Pour this mixture on top of the cabbage rolls (after moving the small plate out) and let it simmer until all the water is drained.

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