Stuffed Cabbage Rolls

• 1 large head cabbage, cored
• 1/2 c. water
• 1 1/2 lb. ground beef
• 1/2 c. finely chopped onion
• 1/2 c. quick cooking rice
• 1 egg
• 1 tsp. Worcestershire sauce
• 1/2 tsp. leaf basil
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (8 oz.) can tomato sauce

1. Place cabbage in 2-quart glass casserole dish.
2. Pour water in bottom of dish.
3. Cover with plastic wrap.
4. Microwave on High for 8 to 10 minutes or until cabbage is partly cooked; set aside. Crumble ground beef in medium mixing bowl.
5. Stir in remaining ingredients, except tomato sauce.
6. Remove 12 cabbage leaves from partly cooked cabbage.
7. Place an equal amount of meat mixture in each leaf.
8. Roll up and secure with toothpick.
9. Place in 2-quart baking dish.
10. Cover with plastic wrap.
11. Microwave on High for 13 to 15 minutes.
12. Pour tomato sauce over cabbage rolls.
13. Recover and continue cooking on High for 2 to 3 minutes or until hot.
14. Let stand, covered, for 5 minutes before serving.

head cabbage, water, ground beef, onion, cooking rice, egg, worcestershire sauce, leaf basil, salt, pepper, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6494 (may not work)