Stuffed Cabbage Rolls

1 cup water
1 cup cooled brown rice
1 medium head of cabbage
2 eggs
1 pound lean ground beef
½ teaspoon salt
1 garlic clove minced
¼ teaspoon dried oregano leaves
¼ teaspoon pepper
15 ounces tomato sauce
¾ cup freshly grated Parmesan cheese

Heat oven to 375*. Spray a 9x13 glass pan with PAM.

In a large stock pot boil cabbage head until outer leaves are tender enough to remove. You may only get a couple leaves removed then have to put the head back in for a 3-4 minutes, that’s what I do. You’ll need about 6-8 leaves. At the bottom of the leave where it comes off the core is the thick steam part (I don’t know what it’s called…ha-ha) takes a knife and shave that thin so it’s easier to fold up.

In a large bowl, beat eggs, and stir in ground beef, garlic, salt, oregano, pepper and rice.

Decide how many rolls you want to make and fill them evenly, I usually make between 6-8 filling each leave with ½ - ¾ cups of mix. After you have spooned the filling in them roll up the leave tucking the ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls and sprinkle with fresh parmesan cheese.

Cover tightly with foil and bake for 1 hour or until bubbly around the edges and cheese is melted on top and beef is thoroughly cooked.