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Cabbage Rolls I

By: LADYFALCON

"Cabbage leaves stuffed with hamburger, rice, tomatoes, and cinnamon."

Rating: Read Reviews (23)

Rate/Review | 1,108 people have saved this

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What to Drink?
	Zinfandel

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 rolls

Ingredients

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

Directions

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.