Cabbage Rolls

• large head of cabbage1
• lean ground beef↗1 lb
• instant rice or cooked rice↗1⁄2 cup
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄8 teaspoon
• egg↗1

  lightly beaten

• finely chopped onion1⁄2 cup
• cinnamon↗1⁄2 - 1 teaspoon

  divided (more or less, to taste)

• tomato soup1 can

  (10 1/2 ounce) undiluted

• tomatoes↗1 can

  (14 1/2 ounce)

Step-by-step instructions

1. 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. 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.