Easy Dinner Recipe Of The Week ~ Skillet Stuffed Cabbage

can diced tomatoes
1 1/4 lb. lean (90%) ground beef
bag heat-and-serve precooked rice pilaf
1 c. loosely packed fresh mint leaves
head green cabbage
DIRECTIONS
  1. Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skillet.
  2. To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix to blend.
  3. Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.
  4. To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage.
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