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1
About 2 1/2 hours before serving, prepare rice as label directs; set aside.
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2
Discard tough green outer leaves from cabbage; with sharp knife, remove core.
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3
Fill 8-quart sauce pot three-fourths full with water; heat to boiling.
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4
Place cabbage in water, cut side up.
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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.
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6
Coarsely shred remaining cabbage; set aside.
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7
Trim rib of each reserved leaf very thin.
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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.
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9
On center of each cabbage leaf, place about 1/2 cupful ground beef mixture.
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10
Fold 2 sides of cabbage leaf over meat, overlapping edges,; roll jelly roll fashion.
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11
Evenly sprinkle shredded cabbage in 12 x 8-inch baking dish.
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12
Place stuffed cabbage rolls, seam side down, on cabbage in dish.
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13
Pour remaining sauce over cabbage rolls; cover dish with foil.
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14
Bake in 350u00b0 oven 1 1/2 hours or until cabbage is tender, basting often with sauce in dish.
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15
Makes 8 servings, 350 calories per serving.
