Stuffed Cabbage Rolls

Serves 8

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Ingredients

1	cup	Success® White or Success® Brown Rice
1		large head green cabbage
2	tsp	salt, divided
1	cup	onion, chopped
1	clove	garlic, minced
1	lb	lean ground beef
2		eggs, beaten
1/4	tsp	ground black pepper
1	can	(8 oz.) tomato sauce
1	can	(14-1/2 to 16 oz.) tomatoes, chopped
		juice of 1 lemon
2	Tbsp	brown sugar, optional

Success® White Rice
EASY. Measure nothing.

GREAT. High quality rice.

FAST. Cooks in 10 minutes.

CONVENIENT. Once cooked, it can sit in water up to 30 minutes.

PERFECT. It's guaranteed.
Success® Whole Grain Brown Rice
EASY. Measure nothing.

HEALTHY. 100% whole grain, just as nutritious as long-cook brown rice.

FAST. Ready in 10 minutes, 1/4 the time of long-cook brown rice.

CONVENIENT. Once cooked, it can sit in water up to 30 minutes.

PERFECT. It's guaranteed.

Directions

Preheat oven to 375º. Prepare rice according to package directions. Remove 12 large outer leaves from cabbage. Trim thick part of each leaf. Add leaves and 1-teaspoon salt to boiling water. Allow to stand 5 minutes; so leaves become pliable. Drain. Combine onions, garlic, ground meat, cooked rice, eggs, and pepper and 1teaspoon salt. Place mound of meat mixture (about ½ cup) in hollow of each leaf. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll. Arrange cabbage rolls, seam side down; in a single layer in lightly buttered, shallow 3-quart baking pan. Combine tomato sauce, tomatoes, lemon juice, 1-teaspoon salt, and pepper in saucepan. Bring to a boil. Pour over cabbage rolls. Sprinkle with sugar, if desired. Cover; bake for 50 minutes. Uncover and cook for 10 minutes longer. Remove to warm serving platter; spoon sauce over all.