Stuffed Cabbage

Serves 12 rolls

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Ingredients

		non-stick cooking spray
1	cup	Mahatma^® White Rice
1		large head green cabbage
1	tsp	salt, divided
1	cup	onion, chopped
1	clove	garlic, crushed
1	lb	lean ground beef
2		eggs, beaten
1/4	tsp	ground black pepper
1	can	(8 oz.) tomato sauce
1	can	(14 1/2 to 16 oz.) tomatoes, chopped
		juice of 1 lemon
2	Tbsp	brown sugar, optional

White Rice
Mahatma … America’s Favorite Rice is a healthy, great-tasting choice for side dishes and delicious main courses. When you eat rice, you eat right.

Directions

Preheat oven to 375º F.

Prepare rice according to package directions.

Remove 12 large outer leaves from cabbage. Trim thick part of each leaf. Add leaves and ½ teaspoon salt to boiling water. Allow to stand 5 minutes; so leaves become pliable. Drain.

Combine cooked rice with onions, garlic, ground beef, eggs, and pepper. Place mound of meat mixture (about ½ cup) in hollow of each leaf. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll. Arrange cabbage rolls, seam side down; in a single layer in shallow 3-quart baking pan, which has been sprayed with non-stick cooking spray.

Combine tomato sauce, tomatoes, lemon juice, and ½ teaspoon salt in saucepan. Bring to a boil. Pour over cabbage rolls. Sprinkle with brown sugar, if desired. Cover; bake for 50 minutes. Uncover and cook for 10 minutes longer. Remove to warm serving platter; spoon sauce over all.