This is a nice Greek recipe. Please note we did not create the name of the recipe, they do call this Baklava. This is not a dessert.   This is a stuffed cabbage roll casserole with a Greek twist.

1 large head green cabbage, at room temperature
1 medium onion, finely chopped
2 Tbsp. vegetable oil
1 1/2 lbs. ground lamb or beef
1 C. short-grain rice, washed and drained (medium grain rice can be substituted)
1/2 tsp. ground allspice
1 tsp. salt
1/2 tsp. black pepper
1 1/4 C. water (divided)
4 cloves garlic, chopped
1/4 C. lemon juice

Separate leaves from head of cabbage carefully. Drop leaves, a few at a time, into a large pot of boiling salted water. Cook until limp, about 5 minutes. Drain. Cut leaves in half; remove and discard center ribs. Set aside.

Combine all remaining ingredients except 1 cup water, garlic and lemon juice.

Place 1 tablespoon of mixture on each leaf and roll up, tucking in sides to contain filling.

Combine remaining ingredients. Pack finished rolls, flap side down and close together, making layers, in a Dutch oven; sprinkling each layer with the mixture.

Invert a heavy heatproof plate over the rolls. Cover pan and bring to simmer on stovetop over medium heat. Cook 40 to 60 minutes. Makes about 5 servings.

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