No Fuss Cabbage Rolls

by Carol
(Grant, NE)

No Fuss Cabbage Rolls

1 small head (about 1 pound) cabbage, coarsely chopped
Or—can use packaged coleslaw mixed
1 pound lean ground beef
1/2 c instant rice, uncooked
1 small onion, finely chopped
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
1 can tomato puree (15 ounces)
1 can beef broth (15 ounces)

Place one-third of the cabbage in the bottom of a large, deep skillet. In a bowl, combine beef, rice, onion, salt and pepper. Form into meatballs. Place half meatballs on top of the cabbage, cover with one-third of cabbage and rest of the meatballs; top with remaining cabbage. Pour tomato puree and beef broth over all. Bring to a boil. Reduce heat and simmer, covered, 20 minutes or until meat is cooked. Serve with onions fried in butter till almost black, as a sauce.