Stuffed Cabbage Rolls - cooking recipe

Ingredients

1/2 c. regular long grain rice
1 medium head green cabbage (about 2 lb.)
water
1 1/4 lb. ground beef
1 medium onion, diced
3/4 tsp. salt
1/8 tsp. pepper
1 (32 oz.) jar marinara sauce

Preparation

About 2 1/2 hours before serving, prepare rice as label directs; set aside.
Discard tough green outer leaves from cabbage; with sharp knife, remove core.
Fill 8-quart sauce pot three-fourths full with water; heat to boiling.
Place cabbage in water, cut side up.
Using 2 large spoons or forks, gently separate leaves as outer leaves soften slightly; remove 8 large leaves from cabbage and let drain on paper towels.
Coarsely shred remaining cabbage; set aside.
Trim rib of each reserved leaf very thin.
In 10-inch skillet over medium-high heat, cook ground beef, onion, salt and pepper until meat is browned, stirring often. Stir in rice and 1 1/2 cups marinara sauce.
On center of each cabbage leaf, place about 1/2 cupful ground beef mixture.
Fold 2 sides of cabbage leaf over meat, overlapping edges,; roll jelly roll fashion.
Evenly sprinkle shredded cabbage in 12 x 8-inch baking dish.
Place stuffed cabbage rolls, seam side down, on cabbage in dish.
Pour remaining sauce over cabbage rolls; cover dish with foil.
Bake in 350\u00b0 oven 1 1/2 hours or until cabbage is tender, basting often with sauce in dish.
Makes 8 servings, 350 calories per serving.