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INGREDIENTS NEEDED:

• 1  head of cabbage
• 1 lb of ground veal
• 1 cup of  rice
• ¼ minced parsley
• ¼ cup of finely diced tomato
• ½ cup of finely diced onions
• 1 tbsp of minced garlic
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of allspice
• ½ cup of  fresh lemon juice
• 2 cups of water
• 6-8 cups of water for boiling
• 1 tsp of salt for water
• ½ cup olive oil
• 1 tsp of dried mint-optional

PERPARTION:

• In a large bowl soak the rice in hot water for 3o minutes.  Then add all the ingredients to the rice EXCEPT for the 2 cups of water, fresh lemon juice and oil and mix thoroughly, set aside.
• In a large pot bring about 6-8 cups of water with 1 tsp of salt to a boil.  Cut out the core/stem of the cabbage and place in hot water core down and cook until the leaves are just starting to separate ( about 15-20 minutes on medium heat).
• Gently remove the hot cabbage from the pot and separate the leaves one by one. Place a small amount of the rice mixture on each cabbage leaf, and roll into a cylinder, tucking in the ends of the leaves, and place in layer into stovetop pot.
• Top with fresh lemon juice, olive oil and 2 cups of water and dried mint and cook on low heat for 1 hour or until cabbage is fork tender.
• Serve hot or cold with plain yogurt or sour cream