Title: Stuffed whole cabbage
 Categories: Cabbage, Ground beef, Main dishes, Onions, Rice
      Yield: 4 Servings
 
 
       28 oz can tomatoes
        6 oz can tomato puree
        1 TB brown sugar
      1/2 ts salt
      1/2 ts Worcestershire sauce
      1/8 ts allspice
        1 lg head cabbage
        1 lb ground beef
        1    onion -- minced
        1    clove garlic -- minced
        1 ts salt
      1/2 ts pepper
        1 c  cooked rice
  
  2 1/2 hours before serving, prepare sauce: In large saucepan, mix
  tomato paste, brown sugar, 1/2 tsp. each salt and Worcestershire
  sauce and 1/8 tsp. allspice. Heat to boiling. Reduce heat. Cover and
  simmer for 15-20 minutes. Meanwhile dicard outer leaves from cabbage.
  Remove 2 large leaves and reserve. Cut out stem and center of
  cabbage, leaving 1" shell. Dice cut up cabbage. In large saucepan,
  cook ground beef, onion, garlic salt, pepper and 1 cup of diced
  cabbage until tender, 15 minutes. Stir in cooked rice. Remove from
  heat. Fill cabbage shell with beef mixture. Cove opening in cabbage
  with reserved cabbage leaves. Tie with a clean string. In same pot,
  add 1 cup water. Scrape to loosen brown bits. Add rest of diced
  cabbage and tomato sauce. Place cabbage stem-end down in sauce. Over
  High heat, heat to boiling. Reduce heat to Low. Cover and simmer
  until cabbage is tender, 1 1/2 hours. To serve: place cabbage in a
  deep platter, remove string. Cut in wedges. Spoon on sauce. mc
  formatting/posted by bobbi744@sojourn.com