This recipe is great not as much for the filling but to learn how to make leaves from cabbage that you can roll anything in, for a fun yummy "pocket."
I must add that making this was particularly thrilling as I used many ingredients either grown by friends or whose source I knew of, including the meat. It was a slow food to make with a Slow Food credo.
Step 1: Mix Filling
Note - what you put in the filling is entirely up to you. I started with a vegetarian recipe from About.com and turned it into a meat recipe.
The meat cooks as you boil the rolls so you mix the uncooked rice and uncooked meat together.
1 lb raw ground beef and/or lamb
1.5 cups uncooked rice (I used brown basmati)
1 red onion, chopped
1 large or 2 small tomatoes, chopped
1/2 zucchini, chopped
1 T fresh or dry mint
Have on hand: