| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Casseroles, Crockpot | 6 | Servings |
INGREDIENTS
| 2 | cn | Whole tomatoes; drained |
| Chopped/14-1/2oz ea | ||
| 6 | oz | Tomato paste |
| 1 | tb | Brown sugar |
| 1/2 | ts | Worcestershire sauce |
| 3 1/2 | lb | Cabbage |
| 1/4 | lb | Ground chuck |
| 1 | sm | Onion; chop |
| 3/4 | ts | Salt |
| 1 | Garlic clove; mince | |
| 1/4 | ts | Pepper |
| 1 | c | Cooked long-grain rice |
| 3/4 | c | Water |
INSTRUCTIONS
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 3/4 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@juno.com (Angela Gilliland) on Aug 05, 1997
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