Michelle's Cabbage Rolls

By Sophialuc

Ingredients

• 1 lb ground beef to
• 1 cup rice (usually make 3-4 lbs)
• Salt (1 tsp/1 lb meat, generous)
• Pepper (1 tsp/1 lb meat, generous)
• Cinnamon (cover top of meat 1/2 tsp/lb)
• 4-5 heads of cabbage
• 3 big cans tomato juice

Preparation

Step 1

Core cabbage and boil until soft, pulling out leaves as they boil. Cut vein out (1 big leaf = 3 rolls). Cut into triangles and roll. Line bottom of pan to prevent sticking with veins and layer rolls. Add enough tomato juice to cover. Medium heat to boil. Place a plate on the top. Cook 1 hour