A little cinnamon flavors these family favorite cabbage rolls.
- 2 lbs. ground beef
- 3/4 c. cooked rice
- 1 lg. egg
- 1 onion, chopped fine
- 1/2 tsp. salt & pepper
- 1 large head of cabbage
- 1 can condensed tomato soup
- 1 can (14.5 ounces) tomatoes
- 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
- salt and pepper to taste
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in
boiling salt water just long enough to wilt. Take and set these on paper
towels to cool. Prepare meat mixture in a large bowl; add rice,
onion, egg, salt and pepper; mix well. Place about 1/4 cup meat
mixture in center of each leaf; fold in sides and roll ends over
meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook
on low for 7 to 9 hours. I usually add the excess cabbage, too.
Serves 6 to 8.
This crockpot cabbage rolls recipe is a family recipe from Southernfood.about.com.
Baked Cabbage Rolls
Mom's Cabbage Rolls
Crockpot Beef Recipes