Cabbage Wraps

Name: Cabbage Wraps
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

12 ingredients

6 steps

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
3

, 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.
4

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.
5

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.
6

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.