Stuffed Cabbage Rolls

Directions

1. In a large pot of boiling salted water add cored cabbage, cook until cabbage leaves begin to separate, drain and allow to cool
2. remove leaves one at a time and place into a pile
3. In a saute pan add ground beef, onion, garlic and saute until meat is crumbled and no longer pink, drain excess grease, add into a mixing bowl, add cooked rice and stir to mix, add basil, oregano, black pepper and stir well
4. Using a spoon fill each cabbage leaf full and roll closed, place seam side down in a large dutch oven pot (lidded), continue to fill cabbage leaves. Add vegetable stock to pot and tomato sauce, bay leaf, cook on medium low heat covered for 30 minutes.
5. Remove, bay leaf and serve