Stuffed Cabbage Rolls

About 2 1/2 hours before serving, prepare rice as label directs; set aside.

Discard tough green outer leaves from cabbage; with sharp knife, remove core.

Fill 8-quart sauce pot three-fourths full with water; heat to boiling.

Place cabbage in water, cut side up.

Using 2 large spoons or forks, gently separate leaves as outer leaves soften slightly; remove 8 large leaves from cabbage and let drain on paper towels.

Coarsely shred remaining cabbage; set aside.

Trim rib of each reserved leaf very thin.

In 10-inch skillet over medium-high heat, cook ground beef, onion, salt and pepper until meat is browned, stirring often. Stir in rice and 1 1/2 cups marinara sauce.

On center of each cabbage leaf, place about 1/2 cupful ground beef mixture.

Fold 2 sides of cabbage leaf over meat, overlapping edges,; roll jelly roll fashion.

Evenly sprinkle shredded cabbage in 12 x 8-inch baking dish.

Place stuffed cabbage rolls, seam side down, on cabbage in dish.

Pour remaining sauce over cabbage rolls; cover dish with foil.

Bake in 350° oven 1 1/2 hours or until cabbage is tender, basting often with sauce in dish.

Makes 8 servings, 350 calories per serving.