This dish is stuffed cabbage leaves that are cooked in a lemony tomato sauce. The cabbage leaves are stuffed with a meat and rice mixture or for vegetarians it can be stuffed with rice, tomatoes and onions. This is traditionally served warm with yogurt and lemon slices. It is very filling and an alternative to the same old same old. Ingredients 3 tbs minced garlic 1 tsp salt 1/2 tsp black pepper 1 32oz can of tomato sauce 2 tsp dried mint 1/3 cup lemon juice 3 tbs butter Directions Cut out core of cabbage head and put core side down in a pot, add water to cover cabbage and cook on medium heat for about 20-30 minutes for cabbage leaves to separate. Poor off hot water and cover with cool water to stop the cooking of the cabbage leaves, let cool. Next, prepare the stuffing mix. Rinse the rice in water and drain. In a bowl combine rice, meat, salt, black pepper, and 1 tbs of garlic. Next, separate the cabbage leaves and trim down the thick veins in the leaves. In a pot, lay 2 leaves on the bottom of the pot to keep cabbage rolls from sticking. Next, lay leaf down flat, place about 2 tbs of stuffing in a row and roll leaf tight. Place rolls in the pot in a row, next sprinkle some of the garlic and mint on top and pour about ½ cup of the tomato sauce then repeat the layers. After the last layer, cover the rolls with a dish smaller than the opening of the pot in order to keep the leaves in place. Pour the lemon juice on top and cook on medium heat for about 40-45 minutes. Let stand for 10-15 minutes after cooking and serve with yogurt and pita bread.