SKILLET STUFFED CABBAGE (BEEF)

SKILLET STUFFED CABBAGE

Ingredients:

1 small head green cabbage
1 can (28 oz) diced tomatoes
1 lbs (90% lean) ground beef
1 package (8.8 oz) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves (coarsely chopped)

Instructions:

Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch or larger skillet. Toss the tomatoes in bowl, add beef. rice, mint, a little salt and pepper, mix to blend. Remove at least 8 large cabbage leaves from head. Hold cabbage leaf like a bowl (even fold over to hold mixture), Spoon about half cup of meat mixture into center of each leaf, arrange open side up in skillet, over tomatoes. Pack them all in snug, then cover skillet and cook over medium-high heat for 20-30 minutes, until beef loses its pink
color. Place 1 or 2 stuffed cabbage leaves on each plate, and spoon tomato sauce from skillet over cabbage.

Source: Magazine

Submitted by: Adele K.
"This was from a magazine, and even the kids will eat it, cabbage and all. It's so filling, and needs no sides along with it. The hardest part of this dish, is trying to pry the cabbage leaves away without tearing, so I try to hold each separated leaf under warm running water, whilst gently prying it away. If you tear some, just fold over, or use 2 leaves inside one another to cover tear."