Remove core from cabbage and place cabbage in boiling salted
water in a large pot. Remove outer leaves as they become tender.
Let cool. Reserve water.
In a bowl mix together cream, bread crumbs, 1/2 cup reserved
water, 1 teaspoon salt, allspice, and ground beef. Add cooked
barley or rice.
Place 1 or 2 tablespoons of mixture on each cabbage leaf Wrap
the leaf around filling and tuck in ends. Place the cabbage
rolls seam side down, in a buttered heavy casserole. Drizzle the
corn syrup over the rolls. Brush lightly to distribute the
Cover and bake at 400° for 20 minutes.
Remove cover and pour in 2 cups of boiling reserved water..
Reduce heat to 350° continue baking for 1 hour.
Makes 12-16 cabbage rolls.