Lebanese Cabbage Rolls

Source: St. Anthony of Padua Annual Lebanese "Mahrahan" Festival, Cincinnati, Ohio - recipe by Rose AbiRadi

1 large (2 pound) head cabbage
1 pound ground beef
1 cup rice
Salt and pepper to taste
Juice of 2 lemons
1/2 teaspoon allspice
3 cloves garlic
2 cups canned tomatoes or 1 can tomato paste

Filling: Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can tomato paste. Add salt, pepper and spices.

Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp and easy to roll. Cook all leaves, then let drain well.

Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tablespoon of filling and roll firmly. Place cabbage rolls neatly in rolls making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough water to cover rolls 1/2 inch higher than the top. Place a pottery plate over cabbage so the rolls will remain firm and intact. Cover pan and cook 45 minutes to 1 hour over medium heat.

During last 15 minutes of cooking, add the juice of the two lemons.

Serves 6 to 8.