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1
Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
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2
Over high heat, heat to boiling.
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3
Reduce heat to low, simmer covered for about 20 minutes.
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4
While sauce is cooking, prepare cabbage.
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5
Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
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6
Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
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7
Dice the cabbage you removed from the center of the head.
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8
In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
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9
Stir in rice and 1 cup of tomato sauce, remove from heat.
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10
Fill cabbage shell with meat mixture.
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11
Cover the opening with reserved cabbage leaves, and tie with clean string.
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12
In same dutch oven, stir in water, scraping to loosen brown bits.
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13
Add remaining diced cabbage and tomato sauce to pan.
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14
Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
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15
Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
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16
When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
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17
Spoon sauce over cabbage, slice cabbage head into wedges to serve.
