Lemon-Cabbage Rolls

This is traditional recipe of my family

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 5 7

Ingredients

• 6  cabbage leaves
• 1  lb ground beef
• 1  small onion, chopped (about 1/4 cup)
• 1  garlic clove, finely chopped
• 1⁄2 cup  uncooked rice
• 2  tablespoons  snipped fresh parsley
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon lemon pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon dried oregano leaves
• 1 1⁄2 cups water
• 1⁄2 cup  crumbled feta (about 2 ounces) or 1⁄2 cup  shredded cheese (about 2 ounces)
• 1⁄4 teaspoon salt
• 1  cup water

• lemon sauce

• 1 (1 ounce) package  chicken gravy mix
• 3⁄4 cup water
• 1 -2  teaspoon lemon juice

Directions

1. Cover cabbage leaves with boiling water. Cook and stir ground beef, onin and garlic over medium heat until beef is light brown; drain.
2. Stir rice, parsley, 1 1/2 teaspoon salt, the lemon pepper, cinnamon, oregano, 1 1/2 cups water and cheese into beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed, about 15 minutes.
3. Heat oven to 350. Dry cabbage leaves; sprinkle with 1/4 teaspoon salt. Mound 1/2 cup filling at stem end of each cabbage leaf. Roll, folding in sides; fasten with wooden picks. Place in ungreased baking dish. Pour 1 cup water over cabbage rolls. Cover and bake 30 minutes; drain. Spoon hot Lemon Sauce over cabbage rolls; garnish with parsley.
4. LEMON SAUCE.
5. mix 1 package (about 1 ounce) chicken gravy mix, 3/4 cup water and 1 to 2 teaspoons lemon juice. Heat to boiling, stirring occasionally.