SAUCE:

1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 clove garlic, chopped
1 green pepper, cut up (optional)
1/4 tsp. allspice
1 tsp. salt
1/4 tsp. pepper

1 lb. ground beef 1 onion, chopped 1/2 c. water

Make sauce of tomatoes, paste and seasonings. Bring to boil and simmer 20 minutes. Cut stem end from cabbage(s) and remove core. Reserve 2 large leaves for each cabbage. Scoop out cabbage, leaving a shell 1 inch thick. (A melon baller helps.) Chop up cabbage that is removed.

In a 5-quart Dutch oven or crock pot, brown ground beef and onion. Add 2-3 cups chopped cabbage and cook about 10 minutes. Remove from heat and add about 1 cup sauce. Fill cabbage(s) with meat mixture; cover opening with the reserved leaves. Tie string around cabbage(s) to hold leaves in place. Add 1/2 cup water to pot and scrape any meat from bottom. Place cabbage(s) opening side down in Dutch oven or crock pot. Add remaining sauce and chopped cabbage. Cover and simmer 2-3 hours (or in oven at 250 degrees for about 3 hours) or until cabbage is tender. Serve with rice.