- 1 medium head cabbage
- ¾ pound lean ground beef
- ½ cup chopped onion
- 1 can (14 ½ ounces) diced tomatoes, undrained
- ½ cup water
- ⅓ cup instant brown rice
- 1 can (15 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon sugar
- ½ cup shredded part-skim mozzarella cheese
Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside.
In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.
Place about ⅓ cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling
In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11-by-7-by-2-inch baking dish coated with nonstick cooking spray. Top with cabbage rolls and remaining tomato sauce mixture. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5–10 minutes longer or until bubbly and cheese is melted.