Stuffed Cabbage Rolls

• 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

1. About 2 1/2 hours before serving, prepare rice as label directs; set aside.
2. Discard tough green outer leaves from cabbage; with sharp knife, remove core.
3. Fill 8-quart sauce pot three-fourths full with water; heat to boiling.
4. Place cabbage in water, cut side up.
5. 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.
6. Coarsely shred remaining cabbage; set aside.
7. Trim rib of each reserved leaf very thin.
8. 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.
9. On center of each cabbage leaf, place about 1/2 cupful ground beef mixture.
10. Fold 2 sides of cabbage leaf over meat, overlapping edges,; roll jelly roll fashion.
11. Evenly sprinkle shredded cabbage in 12 x 8-inch baking dish.
12. Place stuffed cabbage rolls, seam side down, on cabbage in dish.
13. Pour remaining sauce over cabbage rolls; cover dish with foil.
14. Bake in 350u0b0 oven 1 1/2 hours or until cabbage is tender, basting often with sauce in dish.
15. Makes 8 servings, 350 calories per serving.

regular long grain rice, head green cabbage, water, ground beef, onion, salt, pepper, marinara sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452691 (may not work)