Un-Stuffed Cabbage
1 pound extra lean ground beef
1/4 cup long grain white rice
1 whole egg
1 clove garlic, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup chopped onion
1 small head cabbage, shredded
1 tablespoon brown sugar
1 16-ounce can tomatoes, with juice
1 1/2 cups beef broth or water
Preheat oven to 350 degrees F. In a bowl, mix the beef, rice, egg, garlic, thyme, salt, pepper and half the onions. Shape into 8 balls. Spread half the cabbage in a heavy 3-quart ceramic casserole that can go from stovetop to oven. Top with remaining onions, then meatballs. Finish with remaining cabbage. Sprinkle with brown sugar and pour in the tomatoes with juice, and broth or water. Bring to a simmer over medium heat. Cover and move to oven. Bake for 1 hour, until rice is tender and most of the liquid has been absorbed.
Serves 4.
From “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995.