3/4 c. uncooked rice
1 tsp. sea salt
1 1/2 cups water
1/2 tsp. freshly ground black pepper
1/2 tsp. hot paprika
1 tsp. minced garlic
6 large cabbage leaves
1 lb. lean ground beef
1 can Campbell's Tomato Soup (reduce sodium)
3/4 c. chopped onion
1/2 c. low fat sour cream
2 tbsp. low fat grated cheddar cheese

Cook rice in boiling salted water (1 teaspoon salt) in a tightly covered pan for 15 minutes.

Combine meat, onion, seasonings and cooked rice. Blanch cabbage leaves in a small amount of boiling water in covered pan two for to three minutes.

Divide meat mixture into six portions. Wrap in cabbage leaves and secure with toothpicks.

Place cabbage rolls in a 6x8-inch casserole. Combine soup and cream and pour over rolls.

Sprinkle cheese on top, cover casserole and bake for 1 1/2 hours in a preheated 375°F oven. Note: These can be cooked in a slow cooker on high for 2 hours or until cabbage is tender.

Makes 6.

Submitted by: CM