Baked Cabbage Rolls

Cabbage, fresh, 8 leaves, Large
Ground Elk Raw, 16 oz (cooked)
*Ragu Robusto Roasted Garlic Spaghetti Sauce, 1.75 cup
Onions, raw, 1 slice, large
*garlic - minced, 3 Tbs
Uncle Ben's Whole Grain Brown Rice 1C Cooked
Cheddar Cheese, 5 oz
Monterey Cheese, 5 oz

Tear off 6 of the outside leaves, careful not to rip them or poke holes in them. Cut them down each side of the center vein, removing the vein. Put in pan of water just to boiling, let sit for 10 minutes to soften the leaves. Run under cold water.

Cook the Ground meat, onion and 2 TSP garlic (I also added Sage for a 'sausage flavor'.)

Cook the Rice in a separate pan, add 1 Tsp Minced Garlic for Flavor. Add it to 1 Cup of Spaghetti Sauce and the cooked ground meat. Stir together.

Put 1/2 a cup of the spaghetti Sauce in the bottom of a 9x13 pan. Top with 2 leaves worth of bite sized Cabbage(raw).

Put about 1/4 cup of Meat/Rice Mixture on a leaf of Cabbage and about 1 TBS of grated cheese. Roll up like you would a Burrito. Lay in the 9x13 pan on top of the raw cabbage. Dolup 1 tsp of Spaghetti Sauce on top of each roll, spread. Sprinkle the remaining (4oz) cheese on top.

Bake for 30 MInutes @ 350. Let cool for about 10 minutes.

Bake @ 350 for 30 Minutes, until cheese is melted, and the sauce underneath is bubbly.

Serving Size: 12 Cabbage Rolls, 1 per serving

Number of Servings: 12

Recipe submitted by SparkPeople user CHIHUAHUASRUS.