Cabbage Rolls

Recipe Ingredients

2 lbs	908g / 32oz	Ground beef
3/4 cup	120g / 4.2oz	Cooked rice
1 cup	198g / 7oz	Egg (large)
1		Onion - chopped fine
1/2 teaspoon	2.5ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper - or to taste
1 teaspoon	5ml	Cabbage head (large)
1		Condensed tomato soup
1		Tomatoes - (16 oz)
1/4 teaspoon	1.3ml	Cinnamon - (to 1/2 tspn)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salted water just to wilt a bit. Take and set these on paper towels to cool.

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 excess cabbage, too.

This recipe yields 6 to 8 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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