Whole stuffed cabbage

6 Servings

Ingredients

Quantity Ingredient
2 cans Whole tomatoes; drained
Chopped/14-1/2oz ea
6 ounces Tomato paste
1 tablespoon Brown sugar
½ teaspoon Worcestershire sauce
3½ pounds Cabbage
¼ pounds Ground chuck
1 small Onion; chop
¾ teaspoon Salt
1 Garlic clove; mince
¼ teaspoon Pepper
1 cup Cooked long-grain rice
¾ cup Water

Directions

Combine tomatoes and next 3 ingredients; set aside. Remove and discard any tough outer leaves from cabbage. Carefully 2 lg leaves from cabbage and set aside. Cut out stem and inner leaves, leaving a 1" thick shell. Set cabbage shell aside. Discard stem and chop inner leaves, reserving 1 cup.

Set aside remaining chopped inner leaves for another use.

Combine 1 cup reserved chopped cabbage, ground chuck and next 4 ingredients in a large Dutch oven. Cook over med-high heat 15 minutes or until cabbage is tender, stirring often. Drain and return meat mixture to pan. Stir in 1 cup tomato mixture and rice. Fill cabbage shell with mixture and cover with reserved leaves, securing with wooden picks. Place in a slow cooker, add remaining tomato mixture and ¾ c water. Cover and cook on HIGH 6 hours. Remove and discard wooden picks. Source: America's Best Recipes. Waldine Van Geffen vghc42a.

Posted to Bakery-Shoppe Digest V1 #181 by novmom@... (Angela Gilliland) on Aug 05, 1997

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