Skillet Stuffed Cabbage

1. 1

   Transfer 1 cup canned tomatoes with some juice to medium bowl.

2. 2

   Pour remaining tomatoes with juice into nonstick 12-inch skillet.

3. 3

   To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.

4. 4

   Remove 8 large cabbage leaves from head.

5. 5

   Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes.

6. 6

   Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.

7. 7

   To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates.

8. 8

   Spoon tomato sauce over cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.