Cabbage Rolls

 

2 lb. ground turkey

3/4 C. cooked rice

2 Egg Whites

1 onion, chopped fine

1/2 tsp. salt & pepper

1 large head of cabbage

1 can condensed tomato soup

1 16-oz. can of tomatoes

1/4 to 1/2 tsp. cinnamon

salt and pepper to taste

 

Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just to wilt a bit. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 C. meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in crock pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too. Serves 6 to 8.