This whole cabbage stuffed with canned tomatoes, ground beef, onion and rice will impress everyone at the dinner table. It tender, soft and flavorful.
Sauce:
28 oz. can tomatoes with its juices, cut up
6 oz. can tomato paste
1 clove garlic, minced
1 1/2 t. dried oregano
1 t. dried thyme
1 t. brown sugar
1/2 t. salt
Filling:
1 large head cabbage, about 4 lb.
1 lb. ground beef
1 medium onion, chopped
3/4 c. cooked rice, your favorite
1 egg, beaten
1 t. salt
1/2 t. black pepper
2 1/4 c. water, divided
3 T. corn starch
2 T. freshly shredded Parmesan cheese
Combine all sauce ingredients; set aside.
In a skillet, cook beef and onion together until meat is browned and onion is tender; remove from heat; discard excess grease.
Leaving a 1 inch shell and the core intact, cut out the insides and place on a cutting board; chop up the insides.
To the beef and onions, add 1 c. chopped cabbage, 1 c. sauce, rice, beaten egg, salt and pepper; mix well; spoon into cabbage shell.
Place 2 c. water, remaining chopped cabbage and remaining sauce in a large pot; stir well. Carefully add the stuffed cabbage, meat side up. Cover; bring to a boil; reduce heat; cover; simmer 1 1/2 hours or until whole cabbage is tender.
Transfer cabbage to a serving platter; cover with foil to keep warm.
Stir together the corn starch and remaining water; add to the large pot. Bring to a boil, stirring constantly; boil for 2 minutes. Pour over the cabbage; sprinkle on Parmesan cheese.
Cut into 8 wedges. Serve.
8 servings.