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STUFFED WHOLE CABBAGE 
Tomato Sauce
1 head green cabbage (about 4 lbs.)
1 lb. ground beef
1 onion, diced
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper
1 c. cooked rice
2 1/2 c. water

About 2 1/2 hours before serving. Prepare tomato sauce. Meanwhile, discard any tough outer leaves from cabbage, then carefully remove 2 large leaves; set aside. Cut out stem and center of cabbage, leaving a 1 inch shell. Discard stem; dice cut out cabbage.

In 5 quart Dutch oven over medium high 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 Tomato Sauce; remove from heat.

Fill cabbage shell with beef mixture. Cover opening with reserved cabbage leaves, tie with clean string. Into same Dutch oven, stir water, scraping to loosen brown bits. Add remaining diced cabbage and tomato sauce. Place stuffed cabbage, stem end down, in sauce; over high heat, heat to boiling. Reduce heat to low, cover; simmer until cabbage is tender, about 1 1/2 hours, basting occasionally.

To serve, place cabbage in deep platter, discard string. Spoon sauce over cabbage, cut into wedges. Makes 6 servings.

Tomato sauce: in 3 quart saucepan, mix one 28 ounce can tomatoes, with their liquid, one 6 ounce can tomato paste, 1 tablespoon brown sugar, 1/2 teaspoon salt, 1/2 teaspoon Worcestershire and 1/8 teaspoon allspice. Over high heat, heat to boiling. Reduce heat to low; cover, simmer 20 minutes.

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