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Cook1 hr 45 mins
When I discovered you could stuff a whole cabbage instead of the individual leaves, I never made "cabbage rolls" again. I find this to be much easier and quicker than stuffing the leaves. It is my favorite way to make stuffed cabbage, and the flavor of the stuffed cabbage leaves is not lost by stuffing the head. NOTE: Different varieties of cabbage may take less time to cook.
- 1 (28 ounce) can tomatoes, with their liquid
- 1 (6 ounce) can tomato paste
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄8 teaspoon ground allspice
- 1 head green cabbage (about 4 pounds)
- 1 lb ground beef
- 1 onion, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup cooked rice
- 2 1⁄2 cups water
- Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
- Over high heat, heat to boiling.
- Reduce heat to low, simmer covered for about 20 minutes.
- While sauce is cooking, prepare cabbage.
- Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
- Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
- Dice the cabbage you removed from the center of the head.
- In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
- Stir in rice and 1 cup of tomato sauce, remove from heat.
- Fill cabbage shell with meat mixture.
- Cover the opening with reserved cabbage leaves, and tie with clean string.
- In same dutch oven, stir in water, scraping to loosen brown bits.
- Add remaining diced cabbage and tomato sauce to pan.
- Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
- Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
- When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
- Spoon sauce over cabbage, slice cabbage head into wedges to serve.