Ingredients
1
cup water
1/2
cup uncooked regular long-grain white rice
1
medium head cabbage, core removed
2
eggs
1
lb lean (at least 80%) ground beef
1/3
cup chopped onion
1/2
teaspoon salt
1/4
teaspoon dried oregano leaves
1/4
teaspoon pepper
1
can (15 oz) tomato sauce
3/4
cup grated Parmesan cheese
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat water and rice to boiling. Reduce heat to low; cover and cook 12 to 14 minutes or until rice is tender. Remove from heat.
Meanwhile, in 6-quart Dutch oven, cook whole head of cabbage in enough boiling water to cover about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat process until 16 leaves are removed.
In large bowl, beat eggs. Stir in ground beef, onion, salt, oregano, pepper and cooked rice. For each roll, place about 3 tablespoons beef mixture in cooked cabbage leaf; roll up, tucking in ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls. Sprinkle with Parmesan cheese.
Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted and beef is thoroughly cooked.
