Turkish cabbage stuffings

1. In a large sauce pan, place 4 cups of water and a whole cabbage.

2. Cook over medium heat for approximately 15 minutes utnil the leaves are soft enough to wrap easily. To insure the cabbage leaves become soft enough, rotate the cabbage frequently.

3. In another bowl, place the beef and remaining ingredients, and mix them by hand.

4. Remove the cabbage from the sauce pan.

5. Remove the leaves from the cabbage and lay each whole cabbage leaf flat, triming any firm parts from the edge of the leaf.

6. At the base of each leaf, place approximately 1 heaping tablespoon of the mixed ingredients.

7. With each leaf, fold the sides inward, and then roll the leaf starting at the base (the part with the ball of ingredients), similar to a burrito or eggroll. Do not worry if the wraps are not perfect, when you cook them later, they will work themselves out.

8. Fill a medium sauce pan with the wrapped cabbages. They need not lie flat, they can stack ontop each other if there is not enough room.

9. Fill the pan with 2 cups of water and approximately 3 tablespoons of the olive oil.

10. Cover and cook on medium-low heat for approximately 45 minutes or until the cabbage wraps are tender and easily puncture with a light touch from a fork. You can add more water as needed.

11. Remove the wraps, and serve with sour cream (or better yet, Turkish yogurt).