Light and Luscious Stuffed Cabbage Rolls

Immerse 4 cabbage leaves at a time into boiling water for 3 minutes or until limp.

Drain on paper towels.

In large skillet cook meat, onions, and garlic until meat is browned.

Drain and stir in water, undrained tomatoes, uncooked rice, Worcestershire sauce, 1 teaspoon oregano, and pepper.

Bring to a boil, reduce heat, cover and simmer 20 minutes or until the rice is tender.

Place 1/3 cup meat mixture onto each cabbage leaf and fold in sides.

Roll up starting at an unfolded edge and make sure folded sides are included in roll.

In a small bowl mix tomato sauce, sugar, basil, and salt.

Pour half of it on the bottom of a 9x13 baking dish.

Place rolls in dish and pour remaining sauce on top.

Bake covered at 350 for 25-30 minutes or until thoroughly heated.

Sprinkle with parmesan cheese and serve.