Cabbage Rolls

1. 1

   Heat oil in a large skillet on medium heat. Add onion and saute for 2 mins. Add garlic and saute for 30 seconds. Add ground meat in batches, stirring with a wooden spoon to break up lumps, for 3 mins or until browned.

2. 2

   Return ground meat to pan. Add allspice; cook for 1 min. Add tomatoes, rice, and 1/3 cup each of the pasta sauce and stock. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 12-15 mins or until sauce thickens slightly. Stir in 1/2 of the parsley.

3. 3

   Meanwhile, bring a large saucepan of water to a boil. Cook cabbage leaves in batches for 1 min or until tender. Cool. Trim thickest part of stem from leaves.

4. 4

   Preheat the oven to 400u00b0F. Spread 1/2 cup pasta sauce on bottom of a 2 1/2-quart baking dish.

5. 5

   For each roll, place cabbage leaf on a flat surface. Spoon meat mixture in center. Fold in ends; roll up firmly. Place rolls, seam-side down, in prepared dish. Combine remaining stock and pasta sauce; pour over rolls. Cover with foil.

6. 6

   Bake for 50 mins. Remove foil; bake for 15-20 mins or until tender. Sprinkle with remaining parsley and the cheese.

No additional tips available.