Head of cabbage (4 lbs.)
1 lb. ground beef
1 onion, diced
1 tsp. salt
1/2 tsp. pepper
1 c. cooked rice
2 1/2 c. water

TOMATO SAUCE:

1 (28 oz.) can tomato with liquid
1 (6 oz.) can tomato paste
1 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground allspice

Prepare tomato sauce about 2 1/2 hours before serving. Combine ingredients over high heat, bring to boiling. Reduce heat to low, cover and simmer about 20 minutes.

Remove 2 or 3 large leaves from cabbage, cut out stem and center of cabbage, leaving 1 inch shell. Dice cut out cabbage, discarding stem. In Dutch oven over medium heat, cook ground beef, onion, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender, about 10 or 15 minutes. Stir in 1 cup tomato sauce and rice. Remove from heat.

Fill shell with beef mixture, cover opening with cabbage leaves, tie with clean string. Into same Dutch oven, stir water remaining, diced cabbage and tomato sauce. Place stuffed cabbage in sauce over high heat, bring to boil. Reduce heat, cover and simmer about 1 or 1 1/2 hours until tender. Baste occasionally.

About 400 calories per serving.