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Hearty Stuffed Cabbage




Source of Recipe


Sandy


List of Ingredients




6 large green cabbage leaves
1 (5 1/4 oz.) pkg boil-in-bag brown rice
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 zucchini, finely diced
1/4 lean ground beef
1 egg
salt and pepper
1 15-oz. can tomato sauce

Recipe



Preheat oven to 350 degrees, and spray a 7x11" pan.

Bring a large pot of water to a boil, lightly salt the water. Add cabbage and cook until tender, 3-4 minutes. Drain and rinse under cold running water; drain again and transfer to a cutting board. Trim the thick ribs from the leaves and set the leaves aside.

Filling: cook rice according to pkg. directions; transfer to a large bowl. Heat oil in a skillet and saute the onion, garlic, and oregano; about 2 minutes. Add zucchini and cook, stirring occasionally, about 5 minutes. Stir the vegetables into the bowl with the rice and let cool 5 minutes. Add the beef, egg, salt and pepper, and mix well.

Spread 1/4 cup tomato sauce into the bottom of baking dish. Place a rounded 1/2 cupful of the filling in the center of each cabbage leaf. Fold the sides over the filling and roll up. Place the rolls, seam sides down, in the dish, and pour the remaining sauce over them. Bake until a thermometer reads 160, about 50 minutes.

1 roll with about 1/2 cup sauce, 5 points.