12 to 14 cabbage leaves
1 pound lean ground beef
1/2 cup chopped onion
2 Tbsp. butter
2 cups cooked rice
1 tsp. salt
1/2 tsp. thyme
2 Tbsp. parsley flakes
1/4 tsp. pepper
1 (14 1/2 oz) jar spaghetti sauce
1 cup beef broth
1 Tbsp. brown sugar
Core a large head of cabbage. Boil in about 1” salted water; core end down about 5 minutes. Separate large outer leaves and let drain on paper towel while preparing filling.
Saute meat and onion in butter until onion is transparent. Add rice, salt, thyme, parsley flakes, pepper and 1/2 cup spaghetti sauce. Mix well. Place 1/2 to 1/2 cup meat mixture at stem end of cabbage leaf; roll over once; fold one side in complete rolling and tuck other side in firmly. Place rolls in a large skillet or saucepan, seam side down.
Mix remaining spaghetti sauce with beef broth and brown sugar. Pour over rolls. Cover and simmer about 45 minutes. Baste occasionally while rolls cook. Serve immediately.
Serves 6