Skillet Stuffed Cabbage

• 1 (28 ounce) can diced tomatoes
• 1 14 lbs 90% lean ground beef (90%)
• 1 (8 7/8 ounce) bag prepared rice pilaf (ready to eat-do not heat)
• 1 cup fresh mint leaves (loosely packed, coarsely chopped)
• 1 small green cabbage (about 2 pounds, cored)

1. Transfer 1 cup canned tomatoes with some juice to medium bowl.
2. Pour remaining tomatoes with juice into nonstick 12-inch skillet.
3. To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.
4. Remove 8 large cabbage leaves from head.
5. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes.
6. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.
7. To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates.
8. Spoon tomato sauce over cabbage.

tomatoes, ground beef, rice, mint, green cabbage

Taken from www.food.com/recipe/skillet-stuffed-cabbage-256595 (may not work)