Cabbage Rolls

1 medium head cabbage
3/4 lb lean ground beef
1/2 cup chopped onion
1 (14.4 oz) can diced tomatoes, undrained
1/2 cup water
1/3 cup rice
1 can (15 oz) tomato sauce
1 tbsp. Worchestershire sauce
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp sugar
1/2 cup shredded mozzarella cheese

1.Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V shaped cut. Set aside.

2.In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.

3.Place about 1/3 cup beef mixture on reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up compeletly to enclose filling.

4.In a bowl, combine the tomato sauce, Worchestershire sauce, bail, thyme, and sugar. Spread half on the bottom of a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture.

5.Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.