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  • 12 ounces ground beef, ground pork, ground lamb, or pork sausage
  • 1/3 cup chopped onion (1 small)
  • 1 cup can organic diced tomatoes, undrained
  • 1/2 cup water
  • 1/3 cup uncooked long grain rice
  • 1/2 teaspoon dried oregano or thyme, crushed
  • 1/4 teaspoon black pepper
  • 8 medium to large cabbage leaves
  • 1/4 cup shredded Swiss cheese (1 ounce)
  • 1 15-ounce can organic tomato sauce
  • 1 teaspoon unrefined sugar
  • 1/2 teaspoon dried oregano or thyme, crushed
  • 1/4 cup shredded Swiss cheese (1 ounce)
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 teaspoon oregano, and pepper.

Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.

Meanwhile, trim veins from the back side of the cabbage leaves. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.

Stir the 1/4 cup cheese into the meat mixture. Place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 teaspoon oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture.

Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese (optional).
Makes 4 servings

*Recipe courtesy of http://www.att.net (random eh?)