When one of my sons was in high school he loved stuffed cabbage and begged for it. I found a way of doing it that is much easier.
Start with a whole head of cabbage. Remove the outer tough leaves; then carefully remove two large leaves, keeping each in one piece. Core the cabbage and discard the core. Then carefully scrape out the interior of the cabbage, leaving about a 1-inch thick shell. Dice the cabbage you've removed.
Make tomato sauce: Mix
one 28 oz. can diced tomatoes, with liquid
one 6 oz. can tomato pate
1 Tbsp. brown sugar,
1/4 tsp. salt,
1/2 tsp. Worcestershire
1/8 tsp. ground allspice
Separately, in a Dutch oven, over high heat, saute:
1 lb. ground beef
1 onion diced
1 garlic clove, minced
1 tsp. salt
1 cup diced cabbage
When meat is browned and cabbage tender, stir in 1 cup of the tomato sauce and 1 cup cooked rice.
Fill cabbage shell with beef mixture. Cover the opening with those two reserved cabbage leaves and tie securely with kitchen twine.
Into the same Dutch oven you used for the meat, pour 1/2 cup red wine, scraping to loosen browned bits. Add remaining diced cabbage and tomato sauce. If mixture seems dry, add water a bit at a time. No more than 1/2 cup.
Place stuffed cabbage, stem side down in, in sauce; heat till sauce boils. Reduce heat to low and simmer until cabbage is tender, about an hour and a half.
To serve, place cabbage in a deep platter, discard string. Spoon sauce over cabbage. Let the cabbage collect itself a minute and then cut into wedges to serve. Pass remaining sauce in a gravy boat. The image above sort of gives the idea, only I put the cabbage open side down--makes it easier to pour the tomato sauce over it and to serve in wedges.
Makes 6 servings. Great hearty one-dish meal for cold days.