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
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.
