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, chopped

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 baking dish.

Bake 40 minutes, or until beef is cooked through. Serve warm.