Directions: |
Directions:In a 3 quart saucepan, combine tomatoes and their liquid, the tomato paste, brown sugar, Worcestershire sauce, allspice and 1/2 teaspoon salt. Mix together thoroughly. Over high heat, heat to boiling, stirring constantly; reduce heat to low, cover the saucepan and simmer 20 minutes, stirring the mixture occasionally. Discard tough outer leaves from cabbage. Carefully remove 2 large leaves and reserve. With sharp knife, cut out stem and center of cabbage, leaving a 1 inch shell. Discard the stem from the cabbage; with sharp knife evenly dice cut-out cabbage center. In 5 quart Dutch oven over medium-high heat, cook beef, onion, garlic, pepper, 1/2 teaspoon salt and 1 cup diced cabbage about 15 minutes. Stir in rice and 1 cup tomato mixture. Remove from heat. Carefully spoon off any excess fat from surface of the mixture. Fill cabbage shell with beef mixture, cover opening with the large reserved leaves. With string, tie cabbage securely to hold leaves firming in position. Into same Dutch oven, stir water, scraping pan to loosen brown bits at the bottom. Add the the remaining diced cabbage and the tomato mixture; mix well. Place cabbage, stem end down, in sauce. Over high heat, heat to boiling. Reduce heat to low, cover; simmer 2 hours, basting occasionally with sauce. To serve, place cabbage, stem end down, on deep warm platter; discard string. Spoon over sauce and cut the cabbage in wedges. Serve immediately. Makes 6 servings. |
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