|Lamb shoulder/Lamb neck||1 Pound, ground|
|Lemon juice||1 Tablespoon|
|Instant onion||1 Tablespoon|
|Dried mint leaves||1 Teaspoon|
|Catchup||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Cooked brown rice||2 Cup (32 tbs)|
|Soft butter/Margarine||2 Tablespoon|
Core cabbage, place in 7 1/2 quart covered casserole, add 2 cups boiling water.
Cover, cook in Radarange oven 4 minutes.
Drain and cool cabbage, strip off outside leaves.
Line a shallow 2 quart baking dish with overlapping large leaves, reserve 4 to 5 leaves for top.
Shred or finely chop remaining cabbage, mix together with remaining ingredients.
Turn mixture into lined casserole; level top; cover with reserved leaves.
Cover, cook in oven 12 to 14 minutes, turn dish 180° after 6 minutes.
Cover, let stand 10 minutes before serving.