Ingredients

1-2 whole cabbages

1 lb of uncooked ground lamb

½ lb rice (soaked in hot water for 20 minutes)

Tablespoon of cinnamon

Salt and pepper to taste

1 cup of tomato juice

1 tbsp fresh chopped garlic

1 tsp dried mint or fresh mint

Preparation

  • Start with a pot of boiling water


  • Cut out the heart of a head of cabbage


  • Drop cabbage into boiling water and cook for a few minutes until cabbage softens and falls


  • Start pulling cabbage from the water


  • Cut cooked cabbage to desired size


  • Place stuffing inside cut cabbage and roll tightly


  • Layer bottom of pot with cooked cabbage scraps


  • Layer stuffed cabbage tightly in the bottom of the pan


  • On top of each layer of cabbage pour 1 cup of tomato juice, 1 tbsp fresh chopped garlic, 1 tsp dried mint or fresh mint


  • Cook in pot for ½ hour to 45 minutes on low