Greek Stuffed Cabbage with Egg-Lemon Sauce

1 head cabbage

1 lb ground meat (beef, lamb, bison etc)

3 small onions chopped

2 T chopped parsley

½ cup rice, uncooked

1 lemon, juiced

2 T tomato paste

2 eggs

1 t salt, ½ t pepper

Parboil cabbage in 2 quarts water for 10 minutes

In a bowl, mix ground meat with remaining ingredients

Put 1 tablespoon of meat mixture in each cabbage leaf and roll tightly

Place rolls in a deep casserole dish and cover with boiling water. Cover and cook on low flame for 1 hour.

Serve with egg lemon sauce

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