2 (15 oz.) cans diced tomatoes, drained
1 (6 oz.) can tomato puree
1small can tomato paste
1 TBL brown sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. allspice
1large head cabbage
1 Lb. ground Venison (or Hamburger)
1 med. onion — small dice
1 clove garlic — minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 1/2 c. cooked brown rice
In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 tsp. salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.
While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later…….. Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1? shell.
(I do this with an old ice cream scoop that I’ve sharpened)
Dice up the cabbage you’ve removed..
In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.
(I usually save the rest of the diced cabbage for another use)
Drain off fat if you want to, and return to the pan.
Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and
Fill cabbage shell with the meat mixture.
In same saucepan, add 1cup water. Scrape to loosen brown bits.
Place the cabbage, hole-side-up, into the pan. Cover the hole with the two reserved leaves.
Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.
Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.
To serve: place cabbage in a deep platter, Cut in wedges and plate each.
Spoon on some of the remaining sauce over each wedge.