Whole Stuffed Cabbage
|Tomato sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Green cabbage head||1 Medium|
|Ground beef||1 Pound|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Cooked rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
1. Prepare Tomato Sauce
2. Meanwhile, discard any tough outer leaves from cabbage; then carefully remove 2 large leaves; set aside. With sharp knife or melon bailer, carefully cut out stem and center of cabbage, leaving a 1-inch-thick shell. Discard stem; dice cut-out cabbage.
3. In 5-quart Dutch oven over medium-high heat, cook ground beef, onion, garlic, salt, pepper, and 1 cup reserved diced cabbage until meat is browned and cabbage is tender, about 15 minutes. Stir in rice and 1 cup Tomato Sauce; remove from heat.
4. Fill cabbage shell with beef mixture; cover cabbage opening with reserved 2 cabbage leaves. With string, tie cabbage securely to hold leaves in place.
5. Into same Dutch oven, stir water, scraping bottom of pan to loosen brown bits. Add remaining diced cabbage and Tomato Sauce. Place stuffed cabbage, stem end down in sauce. Over high heat, heat to boiling. Reduce heat to low; cover; simmer, basting occasionally, until cabbage is tender, about 1 1/2 hours.