Stuffed cabbage rolls are especially good with savoy cabbage because it is more tender and pliable than "regular" cabbage.  You can also substitute any type of cabbage with good results in this recipe!

12-15 whole savoy cabbage leaves (depending on size)
1+ cup cooked rice
2 tablespoons cooking oil
1 cup onion, finely chopped
1/2-3/4 pound ground beef (or substitute 1 cup beans of any kind for a vegetarian version)
salt and pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 garlic cloves, minced
juice of 1 lemon

Bring a large pot of salted water to a boil.  Drop in cabbage leaves and simmer for 2 minutes.  Drain and cool in ice cold water.  When cool, remove and drain on paper towel.  Meanwhile, heat oil in skillet.  Saute onions until softened, 5-10 minutes.  Add ground beef and brown.  Mix rice, spices, salt, pepper, parsley and garlic together.  Spoon filling into cabbage leaf at the stem end.  Roll up the leaf, tucking in the sides to form a log shape.  Do up all of the leaves and place them in the bottom of a pot packed tightly to keep them from spilling out.  Cover with water and simmer gently for 45 minutes.  Add lemon juice and simmer another 10 minutes uncovered.  Remove from water and serve hot or chilled.