This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. —Dolly Mullen of Langley, Washington .
1 medium head cabbage
3/4 pound lean ground beef
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1/3 cup instant brown rice
1 can (15 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/2 cup shredded part-skim mozzarella cheese
CATEGORY Lower Fat
PREP 35 min.
COOK 35 min.
TOTAL 70 min.
Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside. In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.
Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with cabbage rolls and remaining tomato sauce mixture. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutritional Analysis: 2 cabbage rolls equals 281 calories, 9 g fat (4 g aturated fat), 50 mg cholesterol, 897 mg sodium, 24 g carbohydrate, 4 g fiber, 24 g protein.