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Categories:
head green cabbage extra lean ground meat onion oregano basil ground cloves rice tomato sauce butter flour low-fat milk egg freshly grated Parmesan pepper
Viewed: 129 - Published at: 3 years agoIngredients
- 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
Method
- Fill a large kettle with enough water to cover cabbage without overflowing.
- Trim any damaged leaves from cabbage.
- Insert cabbage into boiling water.
- As the cabbage leaves begin to soften, cut them from the core and set aside.
- You'll need about 16 large leaves.
- Remove remainder of cabbage from the water and chop coarsely (3 to 4 cups).
- Set cabbage aside and discard water.
