Stuffed Cabbage

By Moose

Ingredients

• 6 Large Green Cabbage leaves
• 1 (5 1/4 ounce) package boil-in-the-bag brown rice
• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 1/2 teaspoons dried oregano
• 1 zucchini, finely diced
• 3/4 pound ground lean beef (5% or less fat)
• 1 large egg
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (15 ounce) can tomato sauce

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 350. spray a 7 x 11 inch baking dish with olive oil non stick spray

2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the cabbage and cook until tender, 3-4 minutes. Drain in a colander. Rinse under cold running water, drain again, and transfer to a cutting board. Trim the thick ribs from the leaves and set the leaves aside.

3. To make the filling, cook the rice according to package directions, omitting the salt if desired. Transfer to a large bowl. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion, garlic, and oregano, cook stirring occasionally, until softened, about 2 minutes. Add the zucchini and cook, stirring occasionally, until tender, about 5 minutes. Stir the vegetables into the bowl with the rice and let cool 5 minutes. Add the beef, egg, salt and pepper; mix well.

4. Spread 1/4 cup of tomato sauce in the bottom of the baking dish. Place a rounded 1/2 cupful of the filling on the center of each cabbage leaf. Fold the sides of each leaf over the filling and roll up. Put the rolls, seam side down, in the baking dish. Pour the remaining tomato sauce over them and bake until an instant-read thermometer inserted into the center of each roll registers 160 degree, about 50 minutes.

Per serving (1 roll with about 1/2 cup sauce 5 points