Serves: 8
Total Calories: 106

1 head cabbage (about 2 lb.)green
1 cup onion chopped
1/4 cup butter or margarine
1 cup carrot shredded
1/2 cup celery chopped
1/3 cup white rice uncooked long grain white
1/2 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 1/2-ounce) can beef broth double-strength
1 1/2 cups water
3 tablespoons water cold
1 tablespoon cornstarch

Remove eight large tender outer leaves from cabbage rinse leaves well. Blanch cabbage leaves in boiling water for 3 to 5 minutes or until wilted. Shred half of the remaining cabbage to obtain 3 cups set aside. Reserve remaining cabbage for another use.

In a 10-inch skillet over medium heat, sauté onion in hot butter or margarine for 5 minutes. Add carrots, celery and rice. Sauté for 3 minutes. Add shredded cabbage, thyme, salt and pepper. Saute for 3 minutes or until cabbage is limp.

Place about 1/4 cup of the mixture in center of each cabbage leaf. Roll up each leaf, tucking in ends to make a bundle. Place seam-side down in skillet add broth and 1 1/2 cups water. Cover and simmer over low heat for 30 to 45 minutes or until cabbage is tender. Place in a serving dish.

Mix 3 tablespoons cold water with cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 minute. Pour over cabbage and serve.

Nutritional Facts:

Serves: 8
Total Calories: 106
Calories from Fat: 50

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