Stuffed Cabbage Rolls

1. 1

   About 2 1/2 hours before serving, prepare rice as label directs; set aside.

2. 2

   Discard tough green outer leaves from cabbage; with sharp knife, remove core.

3. 3

   Fill 8-quart sauce pot three-fourths full with water; heat to boiling.

4. 4

   Place cabbage in water, cut side up.

5. 5

   Using 2 large spoons or forks, gently separate leaves as outer leaves soften slightly; remove 8 large leaves from cabbage and let drain on paper towels.

6. 6

   Coarsely shred remaining cabbage; set aside.

7. 7

   Trim rib of each reserved leaf very thin.

8. 8

   In 10-inch skillet over medium-high heat, cook ground beef, onion, salt and pepper until meat is browned, stirring often. Stir in rice and 1 1/2 cups marinara sauce.

9. 9

   On center of each cabbage leaf, place about 1/2 cupful ground beef mixture.

10. 10

    Fold 2 sides of cabbage leaf over meat, overlapping edges,; roll jelly roll fashion.

11. 11

    Evenly sprinkle shredded cabbage in 12 x 8-inch baking dish.

12. 12

    Place stuffed cabbage rolls, seam side down, on cabbage in dish.

13. 13

    Pour remaining sauce over cabbage rolls; cover dish with foil.

14. 14

    Bake in 350u00b0 oven 1 1/2 hours or until cabbage is tender, basting often with sauce in dish.

15. 15

    Makes 8 servings, 350 calories per serving.

* Per serving · 4 servings · Values may vary.