Cabbage Rolls

• 2 lb. ham, ground in food processor
• 2 c. cooked rice
• 1 chopped onion
• 2 Tbsp. minced garlic
• Tony Chachere seasoning to taste
• 1/4 c. chopped fresh mint
• 1/2 tsp. cinnamon
• 2 eggs
• 1 large cabbage
• 1 can stewed tomatoes
• 1 chopped onion
• 2 bell peppers, sliced

1. Combine ham, rice, onion, garlic, Tony Chachere seasoning, cinnamon and eggs.
2. Form into rolls.
3. Remove core from large head of cabbage and separate individual leaves.
4. Blanch each leaf for 1 minute in boiling water and immediately fill with stuffing; roll and secure with toothpick.
5. Into Dutch oven, place tomatoes, onion and bell peppers.
6. Place cabbage rolls in Dutch oven with sauce mixture; cover and simmer for 30 minutes or until fork-tender.

ham, rice, onion, garlic, chachere, fresh mint, cinnamon, eggs, cabbage, tomatoes, onion, bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507453 (may not work)