Cabbage Rolls

• 1 large head of cabbage
• 1 lb lean ground beef
• 1/2 cup instant rice or 1/2 cup cooked rice
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg, lightly beaten
• 1/2 cup finely chopped onion
• 1/2 - 1 teaspoon cinnamon, divided (more or less, to taste)
• 1 (10 1/2 ounce) can tomato soup, undiluted
• 1 (14 1/2 ounce) can tomatoes

1. 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.
2. 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.

head of cabbage, lean ground beef, instant rice, salt, ground black pepper, egg, onion, cinnamon, tomato soup, tomatoes

Taken from www.food.com/recipe/cabbage-rolls-178418 (may not work)