Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf on Jul 19, 1997