--INGREDIENTS--
2    Cabbage, medium
2 c  Beef broth
1    Bay leaf, crushed

STUFFING FOR CABBAGE
1/2 lb Lamb, ground
1 Egg
1 Garlic clove, minced

-1 TBS MINT, FRESH, MINCED OR –
1/4 ts Cinnamon
2 tb Tomato sauce
1/2 c White wine

—DIRECTIONS—
1/2 c Olive oil
8 oz Tomato sauce, can
1/2 lb Beef, ground
1 Onion, finely chopped
1/2 ts Oregano
1/2 ts Mint, dried
3/4 c Rice, uncooked
3 tb Olive oil
Salt & pepper

* In separate recipe Cut around the stem of the cabbage, leave whole, and
parboil for 5 minutes; then let it steep for another 5 minutes. Remove from
water, and drain; then separate cabbage leaves. Chop the small inside
leaves and the core, and line a dutch oven with them. Combine all the
stuffing ingredients for the cabbage and mix thoroughly. Place 1 tbsp of
the stuffing on each of the larger cabbage leaves, fold ends of leaves over
stuffing, then roll the leaves. Arrange the stuffed cabbage leaves in rows
in the dutch oven; sprinkle each layer with olive oil, tomato sauce, and
crushed bay leaf, until all the stuffed cabbage leaves have been used.
Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef
broth and enough water to cover. Place a plate on top of the cabbage rolls,
and simmer over low fire for 1 hour. Serve the cabbage rolls with the pot
sauce poured over them. Dolmathes Me Lahano (Stuffed Cabbage)