2010 Soup-Bowl Cabbage Rolls

By boandozzy

2-1/4 cups (calculated without cheese) equals 397 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 707 mg sodium, 51 g carbohydrate, 9 g fiber, 30 g protein.

Originally published as Soup-Bowl Cabbage Rolls in Healthy Cooking April/May 2009, p61

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 garlic clove, minced
• 1 small head cabbage, chopped
• 2-1/2 cups water
• 2/3 cup uncooked long grain rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon salt
• 2 tablespoons grated Parmesan cheese, optional

Details

Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

Stir in tomatoes and salt; heat through. Sprinkle with cheese if desired. Yield: 4 servings.