Category: Beef

1 small Head cabbage

1 tbsp Oil

1 cup Chopped onions

1 can (1 lb.) tomatoes, broken up

3 Beef bouillon cubes

1 cup Water

5 tsp Worcestershire sauce, divided

1 lb Ground lean beef

3 tbsp Raw rice

2 tbsp Water

1 Egg

2 tbsp 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.



Recipe by: Home Cooking--July 1996 Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997