1 1/2 c. white rice
1 tsp. cinnamon
1 tbsp. parsley
1 lg. onion
1 (15 oz.) can chicken broth
1 (15 oz.) can tomato juice
2 lb. ground meat (beef, pork, veal, lamb)
1/2 c. ketchup
1 lg. head cabbage

Brown onion in butter. Add meats and cook for 15 minutes or until slightly browned. Combine all other ingredients and stir well. Steam cabbage until slightly tender. Cut leaves in half and remove vein. Roll stuffing in leaves.

Line bottom and top of Dutch oven with left over leaves. Place rolled cabbage in oven. Mix juice and broth and pour over rolled cabbage to cover. Place layer of cabbage leaves on top and cover. Place in oven for 1 hour at 350 degrees and 1 1/2 hours at 325 degrees. Add broth and juice mixture if cabbage becomes dry.