Cabbage Rolls Recipe

Ingredients

• 1 medium head cabbage
• 3/4 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 cup water
• 1/3 cup instant brown rice
• 1 can (15 ounces) tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside.
• In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.
• Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.
• In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11-in. x 7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture.
• Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 4 servings.

Cabbage Rolls published in Light & Tasty February/March 2005, p31