Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Tomatoes -- 28 oz cut up 1 1/2 ts Dried oregano
Liquid 1 ts Dried thyme
1 cn Tomato paste -- 6 oz 1 ts Brown sugar
1 Clove garlic -- minced 1/2 ts Salt

--------------------------FILLING-------------------------------
1 lb Ground beef, extra lean 1 ts Salt
1 md Onion -- chopped 1/2 ts Pepper
1 lg Head of cabbage 2 1/4 c Water -- divided
3/4 c Cooked rice 3 tb Cornstarch
1 ea Egg -- beaten 2 tb Parmesan cheese -- shredded

Combine sauce ingredients; set aside. In a skillet, cook beef and
onion until meat is browned and onion is tender; remove from the heat
and drain. Leaving a l in. shell and core intact, cut out and chop
the inside of the cabbage, To beef, add 1 cup chopped cabbage, l cup
sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage
shell. Place 2 cups water, the remaining sauce in a dutch oven; mix
well. Carefully add stuffed cabbage, meat side up. Cover and bring to
a boil. Reduce heat; cover and simmer 1 1/2 hours or until whole
cabbage is tender. Remove cabbage to serving platter and keeo warm.
Combine the cornstarch and remaining water; add to dutch oven. Bring
to a boil, stirring constantly; boil for 2 min. Pour over the
cabbage; sprinkle with parmesan cheese. Cut into wedges to serve.
Yield: 8 servings.

Recipe By : Country Woman

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