Ingredients:

1 large cabbage

1 can crushed tomatoes

1 teaspoon brown sugar

1 teaspoon lemon juice

1 teaspoon of Worcestershire sauce

1 minced meat (bee for pork or mixed)

1 cup of cooked rice, cooled

1 small onion, chopped

1 egg

1 teaspoon salt

1/2 teaspoon black pepper

marjoram

 

Method:

Preheat oven to 200 degrees Celsius.

Place cabbage in water using a large saucepan, 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 minced meat, 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.

Notes

Instead of steaming the cabbage, an easy way to peel the leaves is to core the cabbage, freeze it overnight, thaw it completely, then peel away...easily!