Ingredients
- 3 beef bouillon (cubes)
- 1 head cabbage
- 1 egg
- 450 gr beef (ground lean)
- 240 ml water
- 120 gr onions (chopped)
- 30 ml water
- 28 gr brown sugar
- 26 ml worcestershire sauce divided
- 22 gr rice (raw)
- 16 ml oil
Pour boiling water over cabbage to cover; let stand for 15 minutes. Remove leaves; set aside. In large saucepan heat oil. Add onions; saute' for 2 minutes. Stir in tomatoes, bouillon cubes, water and 3 teaspoons Worcestershire sauce. Bring to boiling point. Reduce heat and simmer, covered, for 30 minutes. Meanwhile mix beef, rice, egg, water and remaining 2 teaspoons Worstershire sauce. Place a tablespoonful on each cabbage leaf; tuck in sides and roll up. Place extra cabbage in sauce. Arrange stuffed cabbage on top, sprinkle with brown sugar. Cover and simmer for 1.5 hours. Uncover and simmer until sauce is slightly thickened, about 20 minutes. Makes 16.
