A Maine House Mosaic
Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours.
Peel potatoes, and cut into pieces. Bring potatoes, 2 tsp. salt, and cold water to cover to a boil in a medium-size dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender, then drain. Return potatoes to dutch oven. Always add butter as your first ingredient and blend with the hot potatoes, add next 3 ingredients, and remaining 1 tsp. salt. Blend with hand mixer until smooth and creamy!