Stuffed Savoy Cabbage Rolls

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Ingredients:

I jar (32oz) Spaghetti Sauce

1 large head Savoy Cabbage (2-3 lbs)

1 1/2 lbs Ground Beef

2 cups cooked Brown Rice ( from 1 cup dry)

1/2 (1 cup) chopped onion

1/4 cup chopped parsley

1 Tablespoon Paprika

1 Tablespoon Salt

Directions:

1. Bring  a large pot of salted water to boil. Add cabbage head and cook for 3 minutes. Remove with spoon. Pell outer layer of leaves and drain. Return remaining cabbage to water and repeat until all leaves are cooked and removed. Select 12 large leaves to use for rolls, pat dry.

2. Preheat oven to 375*. Mix together beef, rice, onion, parsley, paprika and salt.

3. Working with 1 leaf at a time. Arrange about 1/2 cup filling in center of leaf. Fold stem over, then sides of cabbage to form a package. Transfer each, seam side down, to a Stoneware baker.

4. Spread sauce over stuffed cabbages. Cover with Parchment Paper then foil, and bake about 1 hour

Yield: 6 servings of 2 each