Stuffed Cabbage

3 or 4 cabbage leaves
4 or 6 oz     lean ground sirloin, size according to plan
1/3 c cooked brown rice
1/4 cup Herb-Oz® very low-sodium beef broth
1/4 tsp Morton Lite Salt®
1/8 tsp black pepper
1 tsp garlic powder
1 Tbsp dried onion
1/2 tomato, chopped
2 Tbsp light tomato sauce

1 Tbsp water


  1. Steam or microwave cabbage leaves until tender.
  2. Mix together beef, rice, broth, salt, pepper, garlic powder, and onion. Divide meat mixture between the cabbage leaves. Roll and tuck in ends. Secure with a toothpick, if necessary.
  3. Coat baking pan with nonfat cooking spray. Place cabbage rolls in baking pan.
  4. In small bowl, combine chopped tomato, tomato sauce, and water. Top rolls with tomato mixture.
  5. Bake in a 350°F oven for about 1 hour, or until beef has reached an internal temperature of 160°F.

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