Ingredients:
- 1 large head of cabbage
- 1 to 1/2 pounds lean ground beef
- 1/2 cup instant rice or cooked rice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1/2 cup finely chopped onion
- 1/2 to 1 teaspoon cinnamon, divided (more or less, to taste)
- 1 can (10 1/2 ounces) tomato soup, undiluted
- 1 can (14.5 ounces) tomatoes
Preparation:
Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.Serves 6.
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