Recipe By : Home Cooking--July 1996
Serving Size : 16 Preparation Time :0:00
Categories : All Newly Typed Not Shared Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small head cabbage
1 Tablespoon oil
1 cup chopped onions
1 can (1 lb.) tomatoes -- broken up
3 beef bouillon cubes
1 cup water
5 teaspoons Worcestershire sauce -- divided
1 pound ground lean beef
3 Tablespoons raw rice
2 Tablespoons water
1 egg
2 Tablespoons brown sugar
Pour boiling water over cabbage to cover; let stand for 15 minutes. Remove
leaves; set aside. In large saucepan heat oil. Add onions; saute for 2
minutes. Stir in tomatoes, bouillon cubes, water and 3 teaspoons
Worcestershire sauce. Bring to boiling point. Reduce heat and simmer,
covered, for 30 minutes. Meanwhile mix beef, rice, egg, water and remaining
2 teaspoons Worstershire sauce. Place a tablespoonful on each cabbage leaf;
tuck in sides and roll up. Place extra cabbage in sauce. Arrange stuffed
cabbage on top, sprinkle with brown sugar. Cover and simmer for 1-1/2
hours. Uncover and simmer until sauce is slightly thickened, about 20
minutes. Makes 16.
