- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 garlic clove, minced
- 1-1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 large head cabbage (4 pounds), such as savoy
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 pound ground beef
- 3/4 cup cooked rice
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/4 cups water, divided
- 3 tablespoons cornstarch
- 2 tablespoons shredded Parmesan cheese
- Optional: Fresh thyme and oregano leaves
- Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edge of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves.
- Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling.
- Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 - 11/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm.
- Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.
1 serving: 306 calories, 14g fat (5g saturated fat), 64mg cholesterol, 724mg sodium, 31g carbohydrate (14g sugars, 8g fiber), 17g protein.