Easy Stuffed Cabbage
Instructions:
- This simple version of the classic dish steams up to look like open flower leaves. Serve it with a cucumber salad.
- 1 can (28 ounces) diced tomatoes
- 11â„4 pounds lean (90%) ground beef
- 1 bag (8.8 ounces) heat-and-serve precooked rice pilaf (do not heat)
- 1 cup loosely packed fresh mint leaves, coarsely chopped
- 3â„4 teaspoon salt
- 1â„2 teaspoon ground black pepper
- 1 small head green cabbage (about 2 pounds), Cored
- Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skillet.
- To tomatoes in bowl, add beef, rice, mint, salt, and pepper; stir until blended.
- Remove 8 large cabbage leaves from head. Spoon 1â„2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat until beef loses its pink color throughout, about 20 minutes.
- To serve, place 2 meat-filled cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage. Makes 4 main-dish servings.