recipe
Middle Eastern spiced meat and rice, rolled into green cabbage leaves then finished in the oven. A recipe adapted from my Syrian mother-in-law.
Cumin and allspice are key ingredients here, do not leave them out. You can find many variations of Middle Eastern spiced meat, so use your favorite.
Preheat oven to 350 degrees F. Bring a pot of water to a rapid boil. Cut a circle around the stem of the cabbage and remove the core. Place head of cabbage into the boiling water. After about 1-2 minutes the leves will begin to fall off. Remove from the water and transfer to a large clean work surface. In a large bowl, mix together the ground beef, melted butter, cooked rice, cumin, allspice, salt and pepper. Divide the meat mixture evenly over the center of each leaf and fold.