Ingredients:
1 head cabbage
3/4 pound ground beef (I used Morning Star meatless crumbles)
1/3 cup chopped onion
1 can diced tomatoes
15 oz can tomato sauce
1/3 cup long grain rice ( I used brown rice)
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil or oregano (I used Italian Seasoning)
1/2 cup shredded cheddar cheese
Start boiling a pot of water and preheat oven to 350
Brown the meat and chopped onion and drain.
Since I used the meatless crumbles I added some water,
and garlic to the "meat" to give it some flavor.
After the meat is done add the can of tomatoes, don't drain, 1/2 cup water,uncooked rice, Worcestershire sauce (I added a little extra to give the crumbles more flavor), 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring this mixture to a boil then reduce heat, cover, and simmer 15-20 minutes until the rice is tender. Stir in 1/4 cup cheese.
While the meat and rice is cooking cut the big vein out of about 10 cabbage leaves.
Leave the leaf whole just take off the big, hard part of the vein at the bottom. When the water is boiling, put about 4 or 5 cabbage leaves in and boil until they are limp, about 3 minutes. Drain and then rinse with cold water. Repeat for the other leaves.
When the meat mixture is done, scoop about 1/3 cup into a cabbage leaf and roll up like a burrito. I wasn't really particular about it, just try to keep the meat inside.Put a teaspoon of sugar and a teaspoon of Italian seasoning into the can of tomato sauce and stir it up. Pour half the can into the bottom of your casserole dish or 9x13 cake pan.
Lay the cabbage
rolls in the pan with the flat side up, so that they don't unroll. Then pour the other half of the can of sauce evenly over the cabbage rolls. Bake, covered, at 350 for 30 minutes. When they are done sprinkle the rest of the cheddar cheese over them. I did half with cheese and half without, both were really good.If you give this a try let me know what you think and if you make any creative substitutions.
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