3 lb (1 1/2 kgs) head of cabbage
1/4 cup ghee
1 teaspoon salt
1 garlic bulb, peeled
1/2 cup lemon juice

Stuffing

1 1/2 cups short grain rice
1lb (1/2 kg) minced meat or lamb
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon each pepper, cinnamon

Serves 5 persons

Remove the core from the cabbage and separate the leaves.

Blanche the leaves - a few at a time - and remove from the water quickly. Drain.

Flatten the central veins of the leaves, discarding them if they are too tough to roll.
Cut the large leaves into halves and leave the small ones whole.

Prepare the stuffing and stuff and roll as directed in "Stuffed grape vine leaves in oil".

In a saucepan, place a layer of blanched unstuffed cabbage leaves, 1/4 cup of ghee and the garlic cloves.

Arrange the stuffed leaves on top of the garlic cloves and cover with a plate turned upside-down to keep them in place.

Cover the stuffed leaves with boiling water and place the saucepan over medium heat until the water comes to the boil.

Reduce the heat add lemon juice, and cook until the water evaporates (one hour).
Turn the stuffed leaves onto a platter and serve with yoghurt.