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.

NOTES :

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