- 1 large cabbage, cored
- 1 (28-ounce) can crushed tomatoes, not drained
- 3 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 pound ground beef
- 1 cup cooked rice, cooled
- 1 small onion, chopped
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.