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Ingredients Jump to Instructions ↓

  1. 1 small head cabbage

  2. 1 Tablespoon oil

  3. 1 cup chopped onions

  4. 1 can (1 lb.) tomatoes -- broken up

  5. 3 beef bouillon cubes

  6. 1 cup water

  7. 5 teaspoons Worcestershire sauce -- divided

  8. 1 pound ground lean beef

  9. 3 Tablespoons raw rice

  10. 2 Tablespoons water

  11. 1 egg

  12. 2 Tablespoons brown sugar

Instructions Jump to Ingredients ↑

  1. 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.

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