Meatless Stuffed Cabbage

Directions

1. 1
   In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender.
2. 2
   Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls (refrigerate remaining cabbage for another use).
3. 3
   Preheat oven to 350°. In a large bowl, combine meat crumbles, onion, pepper, cooked rice and half of the soup. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut. Place 1/3 cup rice mixture on each cabbage leaf; overlap cut ends. Fold in sides, beginning from cut end. Roll up completely to enclose filling.
4. 4
   Spread half of the tomato sauce into a 13x9-in. baking dish coated with cooking spray. Place rolls seam side down in dish.
5. 5
   In a small bowl, combine tomatoes with the remaining soup and tomato sauce. Pour over rolls. Cover and bake 40-45 minutes or until bubbly and cabbage is tender.