| 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
L979@aol.com on Aug 21, 1997
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