Stuffed Cabbage

Ingredients:

		non-stick cooking spray
1	cup	Carolina® White Rice
1		large head green cabbage
1	tsp	salt, divided
1	cup	onion, chopped
1		garlic clove, crushed
1	lb	lean ground beef
2		eggs, beaten
1/4	tsp	ground black pepper
1	can	(8 oz) tomato sauce
1	can	(14.5 to 16 oz) tomatoes, chopped
		juice of 1 lemon
2	tbsp	brown sugar, optional

Directions:

Preheat oven to 375º F. Prepare rice according to package directions. Remove 12 large outer leaves from cabbage. Trim thick part of each leaf. Add leaves and ½ teaspoon salt to boiling water. Allow to stand 5 minutes; so leaves become pliable. Drain. Combine cooked rice with onions, garlic, ground beef, eggs, and pepper. Place mound of meat mixture (about ½ cup) in hollow of each leaf. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll. Arrange cabbage rolls, seam side down; in a single layer in shallow 3-quart baking pan, which has been sprayed with non-stick cooking spray. Combine tomato sauce, tomatoes, lemon juice, and ½ teaspoon salt in saucepan. Bring to a boil. Pour over cabbage rolls. Sprinkle with brown sugar, if desired. Cover; bake for 50 minutes. Uncover and cook for 10 minutes longer. Remove to warm serving platter; spoon sauce over all.