| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cabbage, Ground beef | 4 | Servings | |
INGREDIENTS
| 28 | Ounce can tomatoes | |
| 6 | Ounce can tomato puree | |
| 1 | tb | Brown sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Worcestershire sauce |
| 1/8 | ts | Allspice |
| 1 | Large head cabbage | |
| 1 | lb | Ground beef |
| 1 | Onion; minced | |
| 1 | Clove garlic; minced | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Cooked rice |
INSTRUCTIONS
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 Recipe By : Good Housekeeping magazine Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 11:56:23 -0400 From: Robertal Banghart <bobbi744@sojourn.com>
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