Cabbage Rolls

Name: Cabbage Rolls
Ingredients: 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

10 ingredients

2 steps

Ingredients

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

Directions

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.