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| 1 klein | Head cabbage |
| 1 Esslöffel | oil |
| 1 Tasse | onions chopped |
| 1 Dose | (1 lb.) tomatoes; broken up |
| 3 | Beef bouillon cubes |
| 1 Tasse | water |
| 5 Teelöffel | Worcestershire Sauce divided |
| 1 x ca. 450 g | Ground lean beef |
| 3 Esslöffel | Raw rice |
| 2 Esslöffel | water |
| 1 | egg |
| 2 Esslöffel | brown sugar |
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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 1/2 hours. Uncover and simmer until sauce is slightly thickened, about 20 minutes. Makes 16.
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