Cut the core from the head of cabbage and place in boiling water for 5 minutes.
Remove the head of cabbage and pull off the top leaves being careful to leave them intact.
Place the cabbage back in the water again for a few minutes, remove and pull more leaves. Continue until you have 8 - 10 whole cabbage leaves.
Create the filling by combining the ground beef, rice, breadcrumbs, carrot, zucchini, 1 teaspoon of salt, 1 teaspoon of oregano, ½ teaspoon of pepper and ¼ teaspoon of cinnamon.
Mix the ingredients in a large bowl until combined.
Add 2 - 3 tablespoons of the stuffing on a cabbage leaf.
Fold the sides over the filling then roll from the base end to the end of the leaf. The cabbage will easily seal around the filling.