Grand Slam Low Fat Unstuffed Cabbage

• 26 ounces pasta sauce
• 26 ounces extra mild salsa or 26 ounces mild salsa
• 1 lb ground meat (or more)
• 2 large heads of cabbage
• salt and pepper
• 8 ounces water or 8 ounces chicken stock

1. Core and slice cabbage 1/2" thick, and add to water in pot, and stir and cook till wilted.
2. Meanwhile - chop ground meat fine as you fry till it's no longer red. Place cooked meat in a colander to drain grease. Then wash the ground meat with running hot faucet running water to remove rest of grease.
3. Add ground meat, and sauce, and salsa to wilted cabbage, then simmer for 5-10 minutes. Serve over cooked white rice if you desire.
4. NOTE: At this point it is done, but you could have used the medium, or hot salsa instead, but that is much too peppered for me.
5. I used two 6" heads of cabbage, and the taste was strong and delicious, but I really believe that, with even larger heads of cabbage, and more meat if you choose = the taste wouldn't hardly deminish.
6. If you decide to add white rice to the recipe in the pot, consider using converted rice that holds it's texture even after freezing = like Uncle Ben's.
7. See my recipe for gumbo to get 13 minute boiled white rice recipe.

pasta sauce, salsa, ground meat, cabbage, salt, water

Taken from www.food.com/recipe/grand-slam-low-fat-unstuffed-cabbage-216952 (may not work)