Whole stuffed cabbage head

By Joschef

Ingredients

• SAUCE:
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 garlic clove, minced
• 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 teaspoon worcestershire sauce
• FILLING:
• 1 pound ground beef
• 1 medium onion, chopped
• 1 large head cabbage (4 pounds)
• 3/4 cup cooked rice
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/4 cups water, divided
• 3 tablespoons cornstarch
• 2 tablespoons shredded Parmesan cheese

Preparation

Step 1

· 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 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well. Spoon into cabbage shell.
· Place 2 cups water, the remaining chopped cabbage and 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 a serving platter and keep warm.
· Combine the cornstarch and remaining water; add to Dutch oven. Bring to a boil, stirring constantly; boil for 2 minutes. Pour over the cabbage; sprinkle with Parmesan cheese. Cut into wedges to serve. Yield: 8 servings.