1 (28 oz.) can tomatoes
1 tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1 med. head green cabbage
1 med. onion, diced
1/2 tsp. pepper
2 1/2 c. water
1 (6 oz.) can tomato paste
1/8 tsp. salt
1/8 tsp. allspice, ground
1 lb. ground beef
1 clove garlic, minced
1 c. cooked rice

In a 3 quart saucepan, combine tomatoes and their liquid, tomato paste, brown sugar, Worcestershire sauce, allspice and salt. Mix together thoroughly. Over high heat, heat to boiling, stirring constantly; reduce heat to low, cover the saucepan and simmer 20 minutes, stirring occasionally. Discard tough outer leaves from cabbage. Carefully remove 2 large leaves and reserve.

With sharp knife, evenly dice cut out cabbage center. In 5 quart Dutch oven over medium high heat, cook beef, onion, garlic, pepper, 1/2 teaspoon salt and 1 cup diced cabbage about 15 minutes. Stir in rice and 1 cup tomato mixture. Remove from heat. Carefully spoon off any excess fat from surface of the mixture. Fill cabbage shell with beef mixture; cover opening with the large reserved leaves. With string, tie cabbage securely to hold leaves firmly in place. Into same pan stir water, scrape to loosen bits from bottom. Add remaining diced cabbage and tomato mixture; mix well. Place cabbage, stem end down, in sauce. Heat to boiling. Reduce heat to low; cover; simmer 2 hours, basting occasionally with sauce. Serve cut in wedges. Pour sauce over top. Makes 6 servings.