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Ingredients
- 1 (28 ounce) can diced tomatoes
- 1 14 lbs 90% lean ground beef (90%)
- 1 (8 7/8 ounce) bag prepared rice pilaf (ready to eat-do not heat)
- 1 cup fresh mint leaves (loosely packed, coarsely chopped)
- 1 small green cabbage (about 2 pounds, cored)
Method
- Transfer 1 cup canned tomatoes with some juice to medium bowl.
- Pour remaining tomatoes with juice into nonstick 12-inch skillet.
- To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.
- 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.
- To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates.
- Spoon tomato sauce over cabbage.
