1 small head cabbage
1 Tablespoon oil
1 cup chopped onions
1 can (1 lb.) tomatoes — broken up
3 beef bouillon cubes
1 cup water
5 teaspoons Worcestershire sauce — divided
1 pound ground lean beef
3 Tablespoons raw rice
2 Tablespoons water
1 egg
2 Tablespoons brown sugar
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.