| 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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