Cabbage Rolls

Core cabbage and let stand in boiling water.

Melt margarine. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic salt, 1/8 teaspoon cinnamon, onion and 1/2 or the melted margarine.

Add to meat.

Then add 1 can of tomato paste and rice. Roll 1 tablespoon of mixture in cabbage leaf (secure with toothpick if necessary).

Place in Dutch oven.

Cover with mixture made from remaining can of tomato paste and the salt, pepper, garlic, cinnamon and margarine.

After this is poured over cabbage rolls, cover and steam until cabbage is tender and rice is done (approximately 30 to 45 minutes).