Ingredients

• 1 small head cabbage (approx. 1 pound)
• Cooking spray
• 1 1/4 pound extra lean ground beef
• 1 seeded sweet pepper,diced
1/2 cup celery, minced
• 1 medium onion, chopped
• 1/3 cup brown rice, uncooked
• 1 14 1/2 oz. can sliced stewed tomatoes with liquid
• 1/3 cup ketchup
• 1/3 cup water
• 1/4 tsp. salt
• Freshly ground black pepper to taste

Directions

• Preheat oven to 350 degrees.
• Slice the cabbage vertically in half and remove core. Peel off large leaves and set aside.
• Coat a 11 x 13 baking pan with cooking spray; then line pan with the large cabbage leaves.
• Coarsely chop the remaining cabbage to make 4 cups and add to baking pan.
• In a large nonstick skillet on medium-high heat, brown ground beef. Add sweet peppers, celery, and onion and sautŽ 5 minutes, stirring often.
• Add the brown rice, tomatoes with liquid, ketchup, water, salt, and black pepper.
• Bring mixture to a boil.
• Spoon mixture into cabbage-lined 13 x 9 baking pan.
• Cover tightly with aluminum foil and bake 50 minutes.

Serves: 4-6