Cabbage Rolls I
10 leaves cabbage
1 cup uncooked white rice
2 cups water
1 pound lean ground beef
1 cup dry bread crumbs
1 pinch ground cinnamon
1 (28 ounce) can whole peeled tomatoes,
1 onion, diced
1 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain.
Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and
simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes,
onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the
center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking
in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow
Bake 40 minutes, or until beef is cooked through. Serve warm.
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