Meat Rolled In Cabbage

• 1 head cabbage
• medium potato
• onion
• salt and pepper
• 1 glass tomato juice
• 1 can stewed tomatoes
• brown sugar or honey to taste
• cornstarch
• 1 1/2 to 2 lb. ground chuck
• piece of carrot
• clove garlic
• Worcestershire sauce
• 1 Tbsp. raw rice
• 1 tsp. lemon juice
• 2 beef bouillon packets

1. Scald cabbage, separate leaves.
2. Combine chopped meat, grated potato, carrot, onion, garlic clove, salt, pepper, Worcestershire sauce and 1/2 glass tomato juice. Mix well.
3. (Add 1 tablespoon raw rice to mixture, if desired.)
4. Put 1 tablespoon meat on a cabbage leaf and fold over. Place rolls in a large pot.
5. Add the rest of the tomato juice, stewed tomatoes, a little lemon juice and brown sugar or honey to taste and beef bouillon packets.
6. Cook 3 hours. Put rolls in a flat baking dish in a single layer.
7. Thicken juices with cornstarch.
8. Pour over cabbage rolls.
9. Brown in oven at 350u0b0.

cabbage, potato, onion, salt, tomato juice, tomatoes, brown sugar, cornstarch, ground chuck, carrot, clove garlic, worcestershire sauce, rice, lemon juice, beef bouillon packets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050673 (may not work)