Stuffed
Cabbage
with Chili Pasta
5 large cabbage
leaves
2/3 cup uncooked
small pasta shells
3 cups prepared
chili
28 oz. can crushed
tomatoes
4 oz. Colby Monterey
Jack cheese, shredded
1 tbsp. oregano
leaves
Preheat oven to
350º
Cook pasta
according to package directions. Drain and stir into chili. Heat just until warmed. Add cabbage leaves to boiling water and cook
2-3 minutes just until limp and pliable.
Divide chili/pasta mixture into each cabbage leaf, sprinkle with a
little of the cheese and roll. Place in lightly greased baking dish. Pour
crushed tomatoes over top and sprinkle with remaining cheese. Top with oregano
and bake in 350º for 35-40 minutes, until bubbly. Serve hot.
© Crackerberries 2014
