2 lbs. ground beef
3/4 c. cooked rice
1 lg. egg
1 onion, chopped fine
1/2 tsp. salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 can (14.5 ounces) tomatoes
1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
salt and pepper to taste

Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. 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 cup 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.
This crockpot cabbage rolls recipe is a family recipe from Southernfood.about.com.