Anyone have a good lazy cabbage roll recipe?

I have a rice cooker recipe, but my rice cooker is broken, anyone have one that's done on the stove top or oven?? Really needing the time so the rice is tender..ThanksAnyone have a good lazy cabbage roll recipe?
This is the recipe from semi homemade cooking with Sandra Lee on food network tv.








Cook Time 1 hr 0 min


Level Easy


Yield 4 servings








Aunt Peggy and Uncle Bill's Stuffed Cabbage





Ingredients


1 large head green cabbage, cored removed


1 pound lean ground beef


1/3cup converted rice - Uncle Ben's


1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)


2 eggs


1 1/2 cups frozen chopped onions - Ore-Ida


1 (26-ounce) jar pasta sauce (recommended: Newman's Own)


2 (14.5-ounce) cans diced tomatoes with green peppers, celery and onion


Directions


Preheat oven to 350 degrees F.





Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.





Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.





Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.





Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.





In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.





Serve hot with sauce.Anyone have a good lazy cabbage roll recipe?
Stuffed Cabbage Rolls --








INGREDIENTS


2/3 cup water


1/3 cup uncooked white rice


8 cabbage leaves


1 pound lean ground beef


1/4 cup chopped onion


1 egg, slightly beaten


1 teaspoon salt


1/4 teaspoon ground black pepper


1 (10.75 ounce) can condensed tomato soup











DIRECTIONS


In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.


In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.


Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.


In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often
CABBAGE ROLLS





Sauce:





1 stalk celery, diced


1/4 cup red onions, finely chopped


3 tablespoons chicken stock


1 1/2 cups tomatoes, finely chopped


2 tablespoons fresh basil, minced


1 tablespoon cider vinegar


1 teaspoon fresh oregano, minced





Cabbage Rolls:





1/2 cup red onions, chopped


1/2 cup mushrooms, chopped


1 teaspoon garlic, minced


2 tablespoons chicken stock


2 cups cooked rice or barley


1/2 teaspoon curry powder


1/2 cup tomatoes, diced


3 tablespoons bread crumbs


2 teaspoons soy sauce


1 tablespoon fresh parsley, chopped


1/4 teaspoon black pepper


8-10 cabbage leaves





Sauce:





In a medium saucepan, saut茅 onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.





Cabbage Rolls:





In another saucepan, saut茅 the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.


Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.





When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.





Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.





Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400掳F for 25 to 35 minutes.





Serve with the remaining sauce.








STUFFED CABBAGE ROLLS





1 lb ground beef


1 cup oatmeal


1/2 onion, chopped


8 cabbage leaves


1 can V-8 juice or 1 can of petite tomatoes


salt and pepper


1/2 cup picante sauce


1 clove garlic





Par-boil cabbage to remove leaves. Combine meat, onion, oatmeal, garlic, salt and pepper; add picante sauce.


Roll meat mixture onto cabbage leaves. Fold under tips and put into a pot roast pan.





Pour either juice or tomato sauce over rolls. Add enough water to cook.





Simmer on top of stove for 1 hour.





Serve with mashed potatoes and corn.