Karen Mintzias
      1 lg Onion; finely chopped

      1 tb Olive oil

      1 kg Ground beef or lamb

    1/3 c  Short grain rice

      1    Tomato; peeled and chopped

      2 tb Chopped parsley

      1 ts Chopped dill or mint

    1/8 ts Ground cinnamon

           Freshly ground black pepper
     24    Cabbage leaves

           Salted water
      1 tb Butter

      2 c  Hot stock or water

           Salt
      1 tb Cornflour

      2    Eggs; separated

      1    Lemon (juice only)

           Chopped dill or parsley
  Serves: 6 Cooking time: 1 1/2 hours
  Gently fry onion in oil until soft.  Mix into meat with rice, tomato, herbs
  and cinnamon, seasoning to taste with salt and pepper.  Divide into 24
  portions.
  Blanch cabbage leaves in boiling, salted water for 5 minutes until
  softened. Drain and cut out thick centre of larger leaves (very large
  leaves may be cut in half).  Place one portion of stuffing on base of leaf,
  turn up base, fold in sides and wrap firmly into a neat roll. Repeat with
  remaining ingredients.
  Place rolls close together, seam sides down, in a deep pan lined with
  trimmings from cabbage leaves.  Add stock or water, butter, salt and pepper
  to taste.  Invert a heavy plate on top of rolls and cover pan tightly.
  Simmer gently for 1 1/2 hours.
  When cooked, drain off stock carefully into a small saucepan.  Reduce to 1
  1 1/2 cups over heat and thicken with cornflour mixed to a paste with a

  little cold water.  Let it boil 1 minute.
  Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
  Gradually beat in lemon juice, then boiling stock.  Return sauce to small
  pan, place over low heat and stir constantly until egg is cooked - do not
  boil.
  Arrange rolls on a heated serving dish and spoon some of the sauce over
  them.  Garnish with chopped dill or parsley and serve remaining sauce
  separately.   Serve with mashed potatoes.
  Note:  Grape vine leaves may be used instead of cabbage - about 40 will be
  required since they take less filling.
  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
  1

  Typed for you by Karen Mintzias