SKILLET CABBAGE ROLLS

Skillet Cabbage Rolls image

This makes a hearty, one-dish meal that's easy to prepare and attractive to serve. Prepare enough for seconds.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium head cabbage
1 pound ground beef
1 cup cooked long grain rice
1 eggs, lightly beaten
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice

Steps:

In a Dutch oven, cook cabbage in boiling water for 2-3 minutes or just until leaves fall off head. Set aside 12 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., In a large bowl, combine the beef, rice, egg, onion, salt, thyme and pepper. Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Arrange cabbage rolls, seam side down, in a large skillet. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. Cover and cook over medium-low heat for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; cook 5 minutes longer or until sauce reaches desired consistency.

Nutrition Facts : Calories 381 calories, Fat 16g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 963mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 6g fiber), Protein 29g protein.