| 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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