Title: Lebanese  cabbage  rolls
 Categories: L, E, B, A, N
      Yield: 1 Servings
 
      1 lg Head cabbage
      1 lb Coarsely ground beef
      1 c  Rice
      2 ts Salt
           Juice of 2 lemons
    1/4 ts M.S.G.
    1/2 ts Allspice
      3    Cloves garlic
      2 c  Canned tomatoes or 1 can
           Tomato
           Paste
 
  Preparation : Wash rice and drain. Add meat and 1 cup tomatoes or 1/2
  can paste.  Add salt, pepper and spices. This is the filling.
  Separate cabbage leaves and drop separately in salted boiling water
  and cook a few minutes until limp.  Cook all leaves then let drain.
  Trim leaves of heavy stems. Reserve stems and put in bottom of
  saucepan. On each leaf place 1 heaping tbsp. of filling and roll
  firmly. Place cabbage rolls neatly in rows making several layers.
  Place garlic buds among leaves as you roll. Add 1 cup tomatoes and
  enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all.
  Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the
  juice of 2 lemons.