Most cultures have their own variations of a dish in which a savory filling is rolled or wrapped in a leaf. In the Middle East it is sarma, stuffed grape leaves. In Latin-America it is the tamale, which are wrapped in cornhusks. In the cooler northern climes of Europe, where cabbage grows, the dish is represented by Kalrouletter, stuffed cabbage leaves. My variation of this dish has its roots in the Danish-style cabbage rolls served by my father.

The flavors mellow overnight in the refrigerator. It is best the second day around. Depending on the size of the cabbage head, you may need two heads to get enough large leaves to roll up the mixture. The meat needs to be extra lean as it cooks inside of the cabbage leaves.

• 2 pounds lean ground beef
• 1 cup rice
• 1 28-ounce can tomatoes, chopped
• 1 teaspoon paprika
• ¾ teaspoon dried basil
• 1 cup water
• 1 head of cabbage

• 1 large onion, minced
• ½ cup parsley, snipped
• 1 15-ounce can tomato sauce
• ½ teaspoon mint
• ¼ teaspoon allspice
• 1 large lemon

1. In a large bowl, combine all ingredients except cabbage, tomato sauce, water and lemon. Mix well

2. Have a large pot of boiling water at hand. Core cabbage. Carefully place the head into the boiling water, removing leaves as they wilt and become soft and pliable.

3. Place ¼-cup of the meat mixture on each cabbage leaf. Fold stem end over. Fold in sides and roll up loosely (the rice will expand). Use toothpicks to secure the rolls, if needed.

4. Arrange cabbage rolls in a coverable roasting pan. You may make a second layer, if needed. Squeeze the juice of the lemon ove the layered cabbage rolls.

5. Combine tomato sauce and water and pour over the cabbage rolls.

6. Cover and bake in a pre-heated 350°F oven for 1 ½ hours or until the rice is done. Remove the rolls from the pan and thicken the juice with cornstarch.

This dish can be made on the stovetop. Place the rolls in a coverable, heavy bottomed pot. Add lemon, tomato sauce and water. Cover and simmer over low flame until the rice is tender.