stuffed cabage

Directions

1. In a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in garlic powder, salt, pepper, 1 cup of can diced tomatoes, water, rice and ½ teaspoon dried oregano. Bring to a boil; reduce heat. Simmer covered, for 20 minutes or until rice is tender.
2. Mean while bring a large pot of salted water to a boil. Immerse cabbage leaves, 4 at a time into boiling water for 2 to 3 minutes or until limp. Set aside.
3. In a small pan combine remaining diced tomatoes, tomato sauce, sugar, ¼ teaspoon garlic powder and ½ teaspoon dried oregano. Bring mixture to a simmer and simmer for about 5 minutes.
4. Pour ½ of the mixture into a 13x9 inch baking dish
5. Place about 1/3 cup of meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf. Place cabbage rolls on sauce in baking dish. Cover with remaining sauce. Cover dish and bake in a 350⁰F oven for 35 to 40 minutes or until heated through.