In a large non stick pan on medium heat, cook Meat Option and onion until meat is well browned, breaking up meat with your spatula. Pour off the fat.
Add the broth, Grain Option, and lemon peel. Heat to boiling, then reduce to low, cover and simmer until grain is tender; 45 minutes for brown rice, 20 minutes for white rice, 25 minutes for bulgur wheat. Add a little water during cooking if mixture becomes dry. Remove from heat.
Stir in Fruit Option, walnuts, parsley, and mint.
While the grain is cooking, heat a large pot with about 6 cups of water to boiling. Carefully lower the whole head of cabbage into the water, reduce heat to low, cover, and simmer 1-2 minutes or until the outer leaves of cabbage are softened.
Carefully remove the head of cabbage from the water and carefully remove 6 outer leaves, these will be used for the rolls. Drain leaves on paper towels. Reserve the rest of the cabbage for use in another recipe of your choice.
Lay leaves out flat on a cutting board and cut away any tough stem parts. Spoon about ¾ cup of meat filling into the center of one leaf, fold in the sides, then roll up from the stem end to form a bundle, repeat with remaining leaves.
Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
In a medium mixing bowl, stir together Soup Option and cinnamon, pour ½ into the baking pan and shake to cover bottom.
Place cabbage rolls in pan, seam side down, pour remaining soup mixture over rolls.
Cover with foil and bake 35 minutes or until heated through.
Serve with sides of your choice, enjoy.