Parmesan Beef Stuffed Cabbage Rolls
|Cabbage leaves||10 Large|
|Ground beef||1 1⁄4 Pound|
|Minced onion||1 Cup (16 tbs)|
|Rice||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||28 Ounce|
Cook cabbage leaves in boiling, salted water 5 to 8 minutes or until just tender; drain leaves.
Combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
Place cabbage rolls, seam side down, in a large greased skillet.
Sprinkle cheese over cabbage rolls.
Drain tomatoes, reserving 1 cup juice.
Arrange tomatoes on top of cabbage rolls in skillet.
Pour reserved tomato juice over cabbage rolls.
Bring mixture to a boil; cover, reduce heat, and simmer 1 hour.