What you need:
1 Head of cabbage
1 lb Lean ground beef or ground turkey
3-4 white mushrooms diced
2-3 cloves of garlic
1/4 cup onion diced
2 tsps Worcestershire sauce
2 cans organic tomato sauce (less sodium in organic)
2 beef bouillon cube
1/2 cup water
1 1/2 tsp organic brown sugar
salt and pepper to taste for meat mixture
1/2 cup reduced fat mozzarella
Preheat over to 450.
Boil cabbage in pot of water for 20-30 min covered. When leaves are tender let cabbage cool and pull off the leaves.
Next, take your cans of tomato sauce and mix in the beef bouillon, water, and brown sugar. Let simmer on stove top.
You can make the filling one of two ways... Saute garlic, mushrooms, and onions in a pan and combined with uncooked meat, Worcestershire, cheese, salt and pepper and a little of the tomato sauce mixture (usually about 1/4 cup) or you can cook the meat in with everything.
Once the mixture is cooked put about 1/4 to 1/2 cup onto the leaves and roll like a burrito. Let the seam side sit down in the casserole pan. I can usually make about 10 cabbage rolls. I then pour all the sauce onto the cabbage rolls.
Place in over at the 450 for about 25 minutes. Watch to make sure the cabbage does not burn. After 25 minutes remove and re sauce the rolls. Reduce oven temp to 375 an cook another 15 minutes.
Let cool for about 5-10 minutes and ENJOY! I LOVE THESE!!!