I'm a big fan of stuffed cabbage, but not a big fan of making it. I know it's labor intensive and probably very easy, but being a working mom of a very active and energetic four year old, doesn't leave much time spend in the kitchen alone. During college, my roommate Jackie's mom would make us stuffed cabbage or golabkis and they were delicious!
This recipe is about as close as I'm going to get to making stuffed cabbage anytime in the near future. It was delicious and even better the next day!
1 garlic cloved, minced
1 small head green cabbage, chopped
2 1/2 cups water
2/3 cup uncooked long grain rice
1 Tbsp Worcestershire sauce
1 tsp onion powder
1 tsp dried basil
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
28 oz can crushed tomatoes
1/2 tsp salt
In a large stockpot or Dutch oven, cook beef and garlic over medium heat until meat is not longer pink. Drain fat from the pot. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and black peppers. Bring to a boil. Reduce heat, cover and simmer for 25 to 30 minutes or until rice is tender.
Stir in crushed tomatoes and salt. Heat through. Serve sprinkled with grate parmesan cheese if desired.
Source: Taste of Home Healthy Cooking Magazine