Cabbage Rolls

1 cabbage

3 cans tomato soup

2-21/4 cans of water

1 tbsp chilli powder

½ tsp cinnamon

1 cup rice (washed and drained)

1 lb hamburger

Handful brown sugar

Cap full of vinegar

Preheat oven to 350

In large pot put the cabbage head and fill about 1/3 full of water, cover and set on med heat to steam about 20 minutes until slightly translucent looking on the outside. Shut off heat and let cool.

In bowl mix hamburger and rice together, (I use just plain white rice not minute rice). Set aside. In another bowl add all other ingredients and mix with whisk. Set aside. Take the cabbage and start from the bottom cutting so you get a leaf at a time the end may have a thicker stalk you can cut that off. Take a small handful of meat and rice mixture and form into egg shape, wrap inside of cabbage leaf and fold to make a roll. Set in ungreased pan 9x9. Continue to do this until pan is full, if there is extra meat I crumble on top along with the remaining cabbage that I cut into small pieces. Then take the liquid mixture and pour over the rolls. Cover pan with tinfoil shiny side in (note, tin foil goes shiny side inwards.) Put in oven and cook for 1 hour. And that’s it! This dish goes great with perogies and will be a hit at any dinner party with that added flavor the cinnamon and chilli gives.