Ingredients:

1/3 head(s) uncooked savoy cabbage, approximately 8 entire leaves
1/2 pound (93% lean ground beef) uncooked
uncooked white rice, 1/2 cup
1/2 cup mineral water
1/4 cup (or more) seasoned breadcrumbs
1 medium peeled and shredded uncooked carrot
1 medium finely chopped uncooked onion(s) 1 clove(s), medium garlic clove(s), minced
1 large egg white (or whites)
1/2 teaspoon table salt
14 teaspoon black pepper
2 tablespoons olive oil
29 oz canned diced tomatoes, basil, garlic, oregano
Instructions:

Wrap cabbage leaves in plastic wrap or damp paper towels and microwave for 2 minutes on HIGH, or until tender. Set aside the thickest, white section of the spine of each leaf to make it malleable and simple to fold.

In a large mixing bowl, combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt, and pepper.

Fill each leaf with roughly 1/4 cup of the beef mixture. Fold up the bottom of the leaf to cover the filling, tuck in the sides, and continue rolling to produce loose rolls (rice expands while cooking, so don’t roll them too tightly).

Heat the oil in a large stockpot over medium-high heat; add the rolls and cook until golden brown on all sides, about 5 minutes. Bring the tomatoes to a simmer. Reduce heat to low, cover, and simmer for 1 hour, checking pot every 15 minutes and stirring to prevent sticking. (Add water if the sauce thickens or decreases.) Each dish yields two rolls.