| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | All newly t, Beef | 16 | Servings | |
INGREDIENTS
| 1 | sm | Head cabbage |
| 1 | tb | Oil |
| 1 | c | Chopped onions |
| 1 | cn | (1 lb.) tomatoes; broken up |
| 3 | Beef bouillon cubes | |
| 1 | c | Water |
| 5 | ts | Worcestershire sauce; divided |
| 1 | lb | Ground lean beef |
| 3 | tb | Raw rice |
| 2 | tb | Water |
| 1 | Egg | |
| 2 | tb | Brown sugar |
INSTRUCTIONS
Pour boiling water over cabbage to cover; let stand for 15 minutes. Remove leaves; set aside. In large saucepan heat oil. Add onions; saute' for 2 minutes. Stir in tomatoes, bouillon cubes, water and 3 teaspoons Worcestershire sauce. Bring to boiling point. Reduce heat and simmer, covered, for 30 minutes. Meanwhile mix beef, rice, egg, water and remaining 2 teaspoons Worstershire sauce. Place a tablespoonful on each cabbage leaf; tuck in sides and roll up. Place extra cabbage in sauce. Arrange stuffed cabbage on top, sprinkle with brown sugar. Cover and simmer for 1 1/2 hours. Uncover and simmer until sauce is slightly thickened, about 20 minutes. Makes 16. Recipe by: Home Cooking--July 1996 Posted to MC-Recipe Digest V1 #753 by [email protected] on Aug 21, 1997
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