Serves: 6
Total Calories: 210
Combine tomatoes, tomato paste, brown sugar and worcestershire sauce set aside. Remove and discard any tough outer leaves from cabbage. Carefully pull 2 large 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 medium-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 cups water. Cover and cook on high for 6 hours. Remove and discard wooden picks.
This Whole Stuffed Cabbage recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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