Cabbage Lasagna

• 1 (3 lb.) head green cabbage
• 1 lb. extra lean ground meat (beef, turkey or chicken)
• 1 large onion, chopped
• 1 tsp. oregano, crumbled
• 1 tsp. dried basil, crumbled
• 1/4 tsp. ground cloves
• 1/2 c. uncooked rice
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. butter or margarine
• 1 Tbsp. flour
• 1 c. low-fat milk
• 1 egg, beaten
• 1/4 c. freshly grated Parmesan or Romano cheese
• pepper to taste

1. Fill a large kettle with enough water to cover cabbage without overflowing.
2. Trim any damaged leaves from cabbage.
3. Insert cabbage into boiling water.
4. As the cabbage leaves begin to soften, cut them from the core and set aside.
5. You'll need about 16 large leaves.
6. Remove remainder of cabbage from the water and chop coarsely (3 to 4 cups).
7. Set cabbage aside and discard water.

head green cabbage, extra lean ground meat, onion, oregano, basil, ground cloves, rice, tomato sauce, butter, flour, lowfat milk, egg, freshly grated parmesan, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=196002 (may not work)