---------- Recipe via Meal-Master (tm) v8.05
 
      Title: WHOLE STUFFED CABBAGE
 Categories: Casseroles, Crockpot
      Yield: 6 servings
 
      2 cn Whole tomatoes; drained
           Chopped/14-1/2oz ea
      6 oz Tomato paste
      1 tb Brown sugar
    1/2 ts Worcestershire sauce
  3 1/2 lb Cabbage
    1/4 lb Ground chuck
      1 sm Onion; chop
    3/4 ts Salt
      1    Garlic clove; mince
    1/4 ts Pepper
      1 c  Cooked long-grain rice
    3/4 c  Water
 
      Combine tomatoes and next 3 ingredients; set aside.
  Remove and discard any tough outer leaves from cabbage.
  Carefully 2 lg leaves from cabbage and set aside. Cut out
  stem and inner leaves, leaving a 1" thick shell. Set
  cabbage shell aside. Discard stem and chop inner leaves,
  reserving 1 cup. Set aside remaining chopped inner leaves
  for another use.
     Combine 1 cup reserved chopped cabbage, ground chuck and
  next 4 ingredients in a large Dutch oven. Cook over
  med-high heat 15 minutes or until cabbage is tender,
  stirring often. Drain and return meat mixture to pan. Stir
  in 1 cup tomato mixture and rice. Fill cabbage shell with
  mixture and cover with reserved leaves, securing with
  wooden picks. Place in a slow cooker, add remaining tomato
  mixture and 3/4 c water. Cover and cook on HIGH 6 hours.
  Remove and discard wooden picks.
  Source: America's Best Recipes. Waldine Van Geffen vghc42a.
 
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