Mahshi Malfouf

Ingredients

 * 1 medium sized cabbage
 * 1½ cups ground meat
 * 1 cup rice
 * 1 chopped tomato (optional)
 * 1 cup lemon juice
 * 1½ cups water
 * 1¼ tsp salt
 * 1 tsp pepper
 * ½ tsp cinnamon (optional)
 * 8 garlic cloves
 * 1 tsp dried mint

Directions

 * 1) Separate leaves from cabbage head.
 * 2) Cut each into several triangular pieces, cutting away stems.
 * 3) Dip leaves a few at a time in boiling salted water until they become pliable.
 * 4) Prepare stuffing of meat, rice, tomato, salt, pepper and cinnamon.
 * 5) Place tablespoon of stuffing on each triangular leaf, fold sides toward center and roll up from bottom into a cigar shape (see illustrations with stuffed vine leaves).
 * 6) Press together firmly.
 * 7) Place layer of meat bones to form a rack on bottom of pressure cooker.
 * 8) Add two whole garlic cloves.
 * 9) Put cabbage rolls in layers over the bones, placing them close together so that they will keep their shape.
 * 10) Add water, lemon juice and sprinkle with more salt.
 * 11) Cook under pressure 20 minutes.
 * 12) Open cooker and sprinkle mahshi with the cloves of garlic which have been crushed with the dried mint and salt.
 * 13) Sprinkle with half a teaspoon of sugar if desired.
 * 14) Simmer several minutes more.
 * 15) Add lemon juice and salt to taste.
 * 16) Serve hot.
 * 17) This amount makes about 50 rolls.
 * 18) To serve, pour off the sauce and carefully turn the cooking pan upside down so that the cabbage rolls are turned onto a platter, or dip fingers in cold water to facilitate handling the hot rolls, and arrange the rolls one at a time on a serving platter.
 * 19) Cook without pressure if desired.
 * 20) Prepare as above and simmer gently until rice is tender in barely enough water to cover.