1 head cabbage
1 tbsp. oil
1 c. chopped onions
1 can (1 lb.) tomatoes, broken up
3 beef bouillon cubes
1 c. water
5 tsp. Worcestershire sauce
1 lb. lean ground beef
3 tbsp. raw rice
2 tbsp. water
4 tbsp. brown sugar

Pour boiling water over cabbage to cover; let stand 15 minutes. Remove leaves; set aside. In a large saucepot heat oil. Add onions saute 2 minutes. Stir in tomatoes, bouillon cubes, water (1 cup) and 3 teaspoons of the Worcestershire sauce. Bring to boiling point. Reduce heat and simmer, covered for 30 minutes. Meanwhile mix beef, rice, 2 tablespoons water and remaining 2 teaspoons Worcestershire sauce. Place a tablespoonful on each cabbage leaf; tuck in sides, roll up. Place extra cabbage in sauce. Arrange stuffed cabbage on top. Sprinkle brown sugar on top. Cover and simmer 1 1/2 hours. Uncover and simmer until sauce is slightly thickened, about 20 minutes. Yield: about 16 cabbages.