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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. Dolly Mullen of Langley, Washington 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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