---------- Recipe via Meal-Master (tm) v8.05
  Categories: Casseroles, Crockpot
       Yield: 6 servings
       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.