Soup-Bowl Cabbage Rolls

• 1 lb lean ground beef
• 1 garlic clove, minced
• 1 small head cabbage, chopped
• 2 1/2 cups water
• 2/3 cup uncooked long grain rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 28 ounces crushed tomatoes
• 1/2 teaspoon salt
• grated parmesan cheese (optional)

1. In a nonstock Dutch oven, cook beef and garlic over medium heat until the meat is no longer pink and drain.
2. Stir in the next 8 ingredients and bring to a boil.
3. Reduce heat and simmer covered until rice is tender, 25 to 30 minutes.
4. Stir in tomatoes and salt and heat through. If desired, sprinkle with cheese.

lean ground beef, garlic, head cabbage, water, long grain rice, worcestershire sauce, onion powder, basil, cayenne pepper, pepper, tomatoes, salt, parmesan cheese

Taken from www.food.com/recipe/soup-bowl-cabbage-rolls-534347 (may not work)