Lamb Stuffed Cabbage

Ingredients:
1 small head cabbage
1/2 sweet onion, chopped
1 large garlic clove, chopped
2 lbs ground lamb
2 cups white rice, cooked and cooled
2 eggs
2 TBS fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper
1 bay leaf
1 tsp lavender, optional

Directions:
1.  Remove the core from the cabbage head.  Place cabbage in a large pot.  Fill with water to cover.  Boil on med/high heat until cabbage is soft (approx. 45 mins).  Remove from water and let cool.  Separate cabbage leaves.  Reserve water in a pot for later use.
2.  Saute onions and garlic in a skillet with 2 TBS oil.  Cook for 10 mins.  Remove from heat and let cool.
3.  In a mixing bowl add sauteed onions and garlic, lamb, rice, eggs, parsley, salt, and pepper.  Mix well and roll into large meatball size balls.  Stuff inside a cabbage leaf and fold edges to completely enclose.  Place crease side down inside the large pot.  Repeat process for remaining cabbage.  Pack all rolls tightly together.  Pour cabbage water over the top of rolls.  Cover approx. 1 inch above rolls.  Season with salt and pepper and add a bay leaf.  Add lavender (optional)
4.  Cook rolls in water for 30 mins on medium heat.  Serve with cooked carrots or other veggies.