Ingredients

• 1  large head cabbage
• 1  pound lean ground beef
• 1/4  cup finely chopped onion
• 1/4  cup raisins
• 2  tablespoons fine dry bread crumbs
• 1  cup spaghetti sauce
• 1/4  teaspoon ground cinnamon

Directions

Remove 12 outer leaves from cabbage. Remove any tough center veins from the 12 leaves. Cook half of the cabbage leaves in boiling water for 3 minutes to soften. Drain on paper towels. Repeat with remaining leaves.

Finely chop enough of the remaining cabbage to make 1/2 cup. Reserve remaining cabbage for another use.

In a large skillet cook ground beef, onion, and the 1/2 cup chopped cabbage until meat is no longer pink and onion is tender. Drain well. Stir in raisins, bread crumbs, and 1/4 cup of the spaghetti sauce.

Spoon a scant 1/4 cup of the meat mixture onto each cabbage leaf; fold in sides. Roll up leaf, forming a bundle. Arrange rolls in a 2-quart rectangular baking dish.

For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon. Spoon over cabbage rolls.

Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Spoon sauce over rolls during baking and before serving. Makes 6 servings.