1 large head green cabbage, at room temperature
1 medium onion, finely chopped
2 Tablespoons vegetable oil
1 1/2 lbs. ground lamb or beef
1 Cup short-grain rice, washed and drained (medium grain rice can be
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper
1 1/4 Cup water (divided)
4 cloves garlic, chopped
1/4 Cup lemon juice
Separate leaves from head of cabbage carefully. Drop leaves, a few at a
time, into a large pot of boiling salted water. Cook until limp, about 5 minutes. Drain. Cut leaves in half; remove and discard center ribs. Set aside.
Combine all remaining ingredients except 1 cup water, garlic and lemon
juice. Place 1 tablespoon of mixture on each leaf and roll up, tucking in sides to contain filling. Combine remaining ingredients. Pack finished rolls, flap side down and close together, making layers, in a Dutch oven; sprinkling each layer with the mixture. Invert a heavy heatproof plate over the rolls. Cover pan and bring to simmer on stovetop over medium heat. Cook 40 to 60 minutes. Makes about 5 servings.