Skillet Stuffed Cabbage

Jun 25, 2007

CHARLES SCHILLER

What's different about these open-faced cabbage rolls? They are made on the stovetop in no time flat! Filled with seasoned rice, beef, tomatoes, and mint, the bundles pack in flavor.

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CAL/SERV: 405

YIELDS: 4

PREP TIME: 0 hours 15 mins

COOK TIME: 0 hours 20 mins

TOTAL TIME: 0 hours 35 mins

INGREDIENTS

1 can diced tomatoes

1 1/4 lb. lean (90%) ground beef

1 bag heat-and-serve precooked rice pilaf

1 c. loosely packed fresh mint leaves

1 head green cabbage

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DIRECTIONS

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