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A little cinnamon flavors these family favorite cabbage rolls.

See Also

Lea Ann's Cabbage Rolls

Corned Beef and Cabbage Rolls

Cabbage Rolls with Ground Beef and Cheese

Ingredients

• 2 lbs. ground beef
• 3/4 c. cooked rice
• 1 lg. egg, slightly beaten
• 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

• Prep Time: 20 minutes
• Cook Time: 420 minutes

• Total Time: 440 minutes
• Yield: Serves 6 to 8

Preparation

Remove leaves from head of cabbage gently, trying to keep whole. Scald the leaves in boiling salt water just long enough to wilt. Transfer the leaves to paper towels to drain and cool enough to handle.

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 leftover cabbage leaves to the pot.

These are delicious with mashed potatoes.

Serves 6 to 8.

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