12 oz. ground beef, ground pork, ground lamb, or bulk pork sausage

1/3 C. chopped onion (1 small)

1 C. canned diced tomatoes, undrained

1/2 C. water

1/3 C. uncooked long grain rice

1/2 tsp. dried oregano or thyme, crushed

1/4 tsp. black pepper

8 medium to large cabbage leaves

1/4 C. shredded Swiss cheese (1 oz.)

1 15-oz. can tomato sauce

1 tsp. sugar

1/2 tsp. dried oregano or thyme, crushed

1/4 C. shredded Swiss cheese (1 oz.)

 

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and pepper. Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes or until the rice is tender.  Meanwhile, trim veins from the back side of the cabbage leaves.  Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.  Stir the 1/4 C. cheese into the meat mixture. Place about 1/3 C. of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.  For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp. oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 C. cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings