|Cabbage leaves||6 Large|
|Chuck steak||1 Pound (450 Gram)|
|Tomato juice||1⁄4 Pint (150 Milliliter)|
|Worcestershire sauce||1 Teaspoon|
|Tabasco sauce||2 Drop (Few Drops Required)|
|Tomato puree||3 Tablespoon|
|Mushrooms||4 Ounce (100 Gram)|
|Breadcrumbs||4 Ounce (100 Gram)|
|Tomato slices||4 (For Garnish)|
|Spicy tomato sauce||2 Tablespoon (For Serving)|
Blanch the cabbage leaves in boiling, salted water for 1 minute.
Drain well and use to line the base and sides of a 1 -kg/2-lb loaf tin, reserving one leaf for the top.
Mince the meat, using the double-bladed chopping knife.
Add the remaining ingredients and mix again until well combined.
Turn the meat mixture into the lined tin, folding the cabbage leaves over to enclose the filling.
Place in a baking tin half filled with water.
Cover with foil and bake in a moderate oven (180C, 350F, gas 4) for 1 -1 1/4 hours.
Drain off any liquid, turn out and garnish with tomato sauce.