Stuffed Cabbage Rolls
|Cabbage leaves||8 Medium|
|90% lean ground beef/Lean ground lamb||12 Ounce|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||1 1⁄4 Cup (20 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Dried basil/Oregano||1 Teaspoon, crushed|
|Canned lower sodium tomato sauce||15 Ounce (1 Can)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||1 Tablespoon, grated|
Cut out the center veins from the cabbage leaves, keeping each leaf in 1 piece.
Immerse leaves, 4 at a time, into boiling water about 3 minutes or till leaves are limp.
Drain well on paper towels.
In a large skillet cook meat, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir in the water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon basil or oregano, and the pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or till the rice is tender.
Place about 1/3 cup of the meat mixture on each cabbage leaf; fold in sides.
Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
In a small mixing bowl stir together the tomato sauce, sugar, 1/2 teaspoon basil and the salt.
Pour half of the tomato mixture into an 8x8x2-inch baking dish.
Add cabbage rolls.
Spoon remaining tomato mixture atop rolls.
Bake, covered, in a 350° oven for 25 to 30 minutes or till heated through.
Sprinkle with Parmesan cheese.