Whole stuffed cabbage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Whole tomatoes; drained |
| Chopped/14-1/2oz ea | ||
| 6 | ounces | Tomato paste |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Worcestershire sauce |
| 3½ | pounds | Cabbage |
| ¼ | pounds | Ground chuck |
| 1 | small | Onion; chop |
| ¾ | teaspoon | Salt |
| 1 | Garlic clove; mince | |
| ¼ | teaspoon | Pepper |
| 1 | cup | Cooked long-grain rice |
| ¾ | cup | Water |
Directions
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 ¾ 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@... (Angela Gilliland) on Aug 05, 1997