Stuffed Cabbage Rolls

By MJH

Minutes to Prepare: 20
Minutes to Cook: 60
Number of Servings: 12

Ingredients

• Lean Ground Beef (96/4) - 1 pound
• Brown Rice, Pre-cooked with one tablespoon margarine, 2 cups
• Egg, 1 large
• Spaghetti Sauce, Hunt's Zesty & Spicy, 1- 26 ounce can
• Crisco Vegetable Oil, 1.5 TBS
• Cabbage, raw, 1/2 of a large head
• Garlic powder, 1 TBS
• Onion Powder, 1 TBS
• Salt, 1 TBS
• Black Pepper, 1 TBS
• Water, 1/4 cup

Details

Adapted from sparkpeople.com

Preparation

Step 1

Prepare cabbage by peeling off 12 leaves, trying to keep each leaf intact. Put the leaves into a pot of boiling water until they start to soften, about 5 minutes. Use tongs to carefully remove the cabbage from the water; set cabbage aside; discard water.
In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.

Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style.
Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time.
Repeat process until all cabbage leaves have been used.

In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce.
Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water.
Cover pot with lid and simmer over a medium low flame until done, about one hour.