I have had this recipe bookmarked since I first started this blog in 2013. Turns out it was well worth the wait to finally make it. The ingredients are ground beef (or lamb), uncooked rice, and a little cinnamon, allspice and nutmeg. A head of cabbage is boiled for a few minutes until the leaves can easily be peeled off. The leaves are stuffed with the meat mixture, rolled cigar-shaped then stacked in a deep pot that has been coated with a little oil. Fill the pot with water just to the top of the cabbage rolls. Add the juice of 3 or 4 lemons, and 5 or 6 cloves of garlic. Place a small plate on top to keep the cabbage rolls from floating, cover and cook for about an hour. Serve with lemon and yogurt sauce.
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