1 1/2 lb. hamburger
2 tsp. salt
3/4 c. instant rice
1 tbsp. cinnamon
1 can (14 to 16 oz.) tomatoes
1 head of cabbage
1 tbsp. lemon juice
Tomato juice

Core cabbage and steam in salted boiling water (5 to 10 minutes). Separate cabbage leaves and allow to cool. Drain tomatoes and reserve the liquid. Chop the tomatoes and mix with the hamburger, salt, rice and cinnamon. Put 2 or 3 tablespoons (heaping) of meat/rice mixture into each cabbage leaf and roll up. Stick with a toothpick to hold the roll closed. Put in a pan and cover with reserved tomato juice and lemon juice. I often add another cup of tomato juice to ensure that all cabbage rolls are covered with liquid. Cook, covered, for 45 minutes over medium heat (or until meat and rice are cooked).