- 5 Savoy cabbage leaves
- 1 pound lean ground beef
- 1 onion, chopped
- 1 parsnip, shredded
- 1 carrot, shredded
- 1 stalk celery, thinly sliced
- 1 tablespoon tomato paste
- 1 cup instant white rice, uncooked
- 1/4 cup KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing
- 4 cups tomato sauce, divided
- 1 cup KRAFT Mozza-Cheddar Shredded Cheese, divided
- Place cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
- Meanwhile, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.
- Heat oven to 375 degrees F. Drain cabbage; pat dry. Carefully remove vein from centre of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.
- Bake 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.