Everyone who cooks has a few favorite cookbooks.  One of mine belonged to my favorite Mother-in-Law.  She came from the Mississippi Delta and wore this cookbook out over many years.  I am not really sure which Printing this one is, but it abides among my favorites.

This past Sunday night at the Bullet Proof Cafe a Middle Eastern dish was on Special.  We found some ground, very lean, lamb and decided to wrap some of the treasure in cabbage leaves.  Season some tomato sauce with more garlic, lemon juice, cinnamon, thyme, and enjoy the dish with fresh bread and a common red wine. 

The process is simple if  you have dexterious fingers.  Blanch a whole cabbage so that the leaves can be pealed off without tearing.  Season the lamb with garlic, salt, pepper, cinamon, some onion, and paprica.

Wrap it up in the leaves and use a toothpick to hold it firmly.  Layer the beauties with some garlic placed between the layers. 

Pour over the layers a generous helping of tomato sauce and cook covered for about an hour at 350° F.     

Serve it.  I find that the cabbage is almost like pasta.  What’s not to like?