1 med. head cabbage
1 lb. hamburger
2-3 sm. onions, chopped fine
1/2 tsp. cinnamon
1 egg
1/2 c. butter
1 c. long grain rice
Hot water
Salt and pepper

Cook cabbage until slightly tender. Remove from water and peel off leaves, allowing them to cool, for easier handling. Trim off the outer stems, and prepare the following mixture.

Mix thoroughly eggs, hamburger, salt, pepper, onions, half of butter, rice, cinnamon and add enough hot water to make the mixture easy to handle.

Place a tablespoonful in center of each cabbage leaf, folding edges over, until a compact roll is made.

Arrange close together in medium saucepan and cut up remaining butter over the top layer.

Add 1 cup water. Place a dish over the rolls, so they will not break in cooking. Cover and cook for 35 minutes, until rice is tender. Pour off gravy, and make avgolemono sauce, using 1 egg and juice of 1/2 lemon, or serve plain without sauce. If sauce is used, pour over rolls and allow to stand several minutes before serving. This enhances the flavor of the dish. Serves 6.