One-Pot Unstuffed Cabbage

• 1 large onion, chopped
• 1 medium head cabbage, coarsely chopped (about 8 cups)
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 1/4 cup lemon juice
• 1/3 cup raisins
• 1/2 cup uncooked long grain rice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lean ground beef (90% lean)

1. In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer.
2. Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix well. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce.
3. Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.

onion, head cabbage, tomatoes, tomato sauce, water, lemon juice, raisins, long grain rice, worcestershire sauce, salt, pepper, ground beef

Taken from www.tasteofhome.com/recipes/one-pot-unstuffed-cabbage/ (may not work)