Stuffed Cabbage Rolls #7
Source of Recipe
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Recipe Link: http://southernfood.about.com/od/groundbeefrecipes/r/bl00513a.htm
Stuffed Cabbage Rolls #7
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 ground cinnamon, divided (more or less, to taste)
1, 10 1/2 ounce can tomato soup, undiluted
1, 14.5 ounce can chopped tomatoes
Tear the leaves off the cabbage.
Cook in boiling water or steam until wilted enough to
be flexible. Let cool.
Mix ground beef, rice, egg, onion, and salt, pepper, and
1/2 teaspoon of cinnamon together.
Roll a few tablespoons of the mixture into a cylinder,
then roll up in a cabbage leaf.
Secure with toothpicks.
Combine the soup and tomatoes in a Dutch oven type pot.
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.
Makes 6 servings.
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