1 lg. green cabbage, about 2 1/2 lbs.
2 tbsp. butter
2 tbsp. light brown sugar
2 tbsp. flour
1 med. onion, sliced
1 (16 oz.) can whole tomatoes, undrained
1/2 tsp. salt
1/2 can condensed beef consomme, undiluted

FILLING:

1 lb. ground beef, lean
2 c. cooked white rice
1/2 c. onion, chopped
1 egg
1 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. pepper
1/2 can condensed beef consomme, undiluted

In a large saucepan, bring 6 cups water to boiling. Remove 12 large outer leaves from cabbage, trimming thick rib of each leaf for easier rolling. Add leaves to boiling water. Remove from heat and let stand 2 minutes or long enough to make leaves pliable. Drain well. Make filling.

In a medium sized bowl, combine beef, rice, onion, egg, salt, Worcestershire sauce, pepper and 1/2 cup consomme. Mix all ingredients until well blended. Preheat oven to 350 degrees.

Place 1/3 cup filling in each cabbage leaf. Fold two sides over filling. Roll up from end. Secure with toothpicks. Melt butter and brown sugar in skillet. Add cabbage rolls and saute until glazed on all sides, about 5 minutes. Arrange in 3 quart casserole dish.

Combine flour with reserved consomme, mixing until smooth. Add to skillet with onion, tomatoes and salt. Bring to boil, stirring constantly. Mixture will thicken slightly. Pour over cabbage rolls. Bake, covered, for 1 hour and 15 minutes. Makes 6 generous servings.