Ingredients
1 medium head cabbage3/4 pound lean ground beef (90% lean)1/2 cup chopped onion1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup water1/3 cup instant brown rice1 can (15 ounces) tomato sauce1 tablespoon Worcestershire sauce1/2 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon sugar1/2 cup shredded part-skim mozzarella cheese
Preparation
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 11x7-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.
