*  Exported from  MasterCook  *
 
                           Stuffed Whole Cabbage
 
 Recipe By     : Good Housekeeping magazine
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cabbage                          Ground Beef
                 Main Dishes                      Onions
                 Rice                             Tomatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   28      ounce can     tomatoes
    6      ounce can     tomato puree
    1      tablespoon    brown sugar
      1/2  teaspoon      salt
      1/2  teaspoon      Worcestershire sauce
      1/8  teaspoon      allspice
    1      large head    cabbage
    1      pound         ground beef
    1                    onion -- minced
    1      clove         garlic -- minced
    1      teaspoon      salt
      1/2  teaspoon      pepper
    1      cup           cooked rice
 
 2 1/2 hours before serving, prepare sauce: In large saucepan, mix tomato
 paste, brown sugar, 1/2 tsp. each salt and Worcestershire sauce and 1/8 tsp.
 allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.
 Meanwhile dicard outer leaves from cabbage. Remove 2 large leaves and
 reserve. Cut out stem and center of cabbage, leaving 1″ shell. Dice cut up
 cabbage. In large saucepan, cook ground beef, onion, garlic salt, pepper and
 1 cup of diced cabbage until tender, 15 minutes. Stir in cooked rice. Remove
 from heat. Fill cabbage shell with beef mixture. Cove opening in cabbage
 with reserved  cabbage leaves. Tie with a clean string. In same pot, add 1
 cup water. Scrape to loosen brown bits. Add rest of diced cabbage and tomato
 sauce. Place cabbage stem-end down in sauce. Over High heat, heat to
 boiling. Reduce heat to Low. Cover and simmer until cabbage is tender, 1 1/2
 hours.
 To serve: place cabbage in a deep platter, remove string. Cut in wedges.
 Spoon on sauce. 
 mc formatting/posted by bobbi744@sojourn.com
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving