STUFFED CABBAGE

By shygirl

Ingredients

• 1 tbsp. oil
• 1 small onion chopped, ½ cup
• 2 cloves garlic, minced
• ½ cup uncooked white rice
• 1 can (14.5 oz.) lower-sodium chicken broth
• ¾ tsp. salt
• 8 leaves cabbage
• 1 lb. ground beef
• ½ cup shredded carrots
• 1 egg
• 2 Tbs. chopped fresh parsley
• 1 jar (1lb. 10 oz.) pasta sauce
• 1 can (14 ½ oz.) diced tomatoes in juice
• 4 tsp. cider vinegar

Details

Servings 8

Preparation

Step 1

In 12” skillet, heat oil over medium heat. Add onion and garlic; cook, stirring, 2 minutes. Stir in rice. Add broth and ½ tsp. salt. Cover; reduce heat and simmer until liquid is absorbed and rice is tender, 15 minutes. Spread rice on jellyroll pan; cool.

In pot of boiling water, cook cabbage until just softened, 5 minutes. Drain; rinse under cold water. Pat dry with paper towels. Combine beef, carrots, egg, parsley, remaining ¼ tsp. salt and rice. Fill each leaf with ½ cup mixture then roll up, tucking in sides.

Combine pasta sauce, tomatoes and vinegar; spread 1 cup mixture in skillet. Top with cabbage rolls, seam side down, then remaining sauce. Cover; simmer over low heat until cooked, 20 minutes. Uncover; simmer until thickened, 10 minutes.

Serves 8