CABBAGE WRAPS

Cabbage Wraps image

This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 12

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Ingredients

1 medium head cabbage
3/4 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1/3 cup instant brown rice
1 can (15 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/2 cup shredded part-skim mozzarella cheese

Steps:

Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.