1 medium onion, chopped
1 pound lean ground beef
1 cup enriched parboiled rice, uncooked
4 cups packed shredded cabbage
1 jar (26 oz.) tomato & basil pasta sauce
1-1/2 cups water

Cook ground beef and onions in a large nonstick skillet on medium until meat is no longer pink
Add rice, cabbage, sauce and water.
Bring to a boil, then reduce heat and simmer, covered, on medium-low 25 minutes.      

Here in NZ this is often called Kai Sai Ming. Dont know why. It is delicious though.

I love stuffed cabbage rolls, or as I grew up in Michigan we called them Pigs in the Blanket.  I'm going to make your shorter version of them more often since it's a lot quicker and easier.  Thanks for sharing your recipe with us.

 My oldest daughter calls her version 'inside out cabbage rolls'. I've always loved cabbage rolls but,often the cabbage doesn't cut very easily,and I love the cabbage,so I started using my cabbage roll recipe,but include chopped cabbage to the browned gr. beef,onion,green pepper,and minute rice,and simmer in the tomato sauce,then pour into a pam-sprayed casserole dish and bake.

We do 'unstuffed green peppers' the same way!