Recipe: Stuffed Lettuce Rolls (like cabbage rolls, using rice and ground beef, 1980)

STUFFED LETTUCE ROLLS

"Quicker than cabbage - with a wonderfully delicate flavor."

1/2 cup regular long-grain rice I large head iceberg lettuce (about 1 1/2 pounds)
1 pound ground beef
I medium onion, diced
2 medium carrots, shredded
1 (6 ounce) can tomato paste
Salt and pepper (to taste)
1 (16 ounce) can whole tomatoes
1/3 cup water
1/2 teaspoon basil
1/2 teaspoon sugar
1/2 of an 8-ounce package mozzarella cheese, shredded

Prepare rice as label directs; set aside.

Meanwhile, discard any tough outer leaves from lettuce; with knife, remove core. Remove 8 large leaves and trim rib of each leaf very thin. Coarsely shred remaining lettuce; set aside.

In 12-inch skillet over medium-high heat, cook ground beef. onion, and half of shredded carrots until meat is well browned and onion and carrot are tender, about 10 minutes.

Remove skillet from heat; stir in cooked rice, half of tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

On center of each lettuce leaf, place about 1/2 cupful ground-beef mixture. Fold 2 sides of lettuce leaf toward center over meat, overlapping edges. From one narrow edge, roll jelly-roll fashion.

In same 12-inch skillet, evenly spread shredded lettuce. Arrange stuffed lettuce rolls, seam-side down, on lettuce in skillet. Add tomatoes with their liquid, water, basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining tomato paste, and remaining shredded carrots. Over high heat, heat to boiling. gently stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lettuce rolls are tender.

Sprinkle shredded cheese over lettuce rolls; cover and simmer 1 to 2 minutes longer until cheese is melted.

Makes 4 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980