1 tsp butter
1 cup rice
1 3/4 cup water
28 oz canned tomatoes
6 oz tomato paste
1 tbsp brown sugar
1/2 tsp Worcestershire sauce
1/8 tsp allspice; ground
1 1/2 tsp salt
1 medium cabbage
1 lb ground beef
1 medium onion; diced
1 clove garlic; minced
1/2 tsp pepper
2 1/2 cups water

1. In a small pot, over medium heat, melt butter. Add rice and add a pinch of salt. Cook until you get a toasted rice aroma, about 3 minutes. Add 1 3/4 cups of water and bring it to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove from heat let stand, covered. After 10 minutes fluff the rice to separate.

2. In a 3 quart saucepan, combine tomatoes with their liquid, tomato paste, brown sugar, Worcestershire sauce, allspice and 1/2 teaspoon salt . Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

3. Discard any tough outer leaves from cabbage; then carefully remove 2 large leaves and set aside. With sharp knife or melon baller, carefully cut out stem and center of cabbage, leaving a 1 inch thick shell. Discard the stem and dice the cut-out cabbage.

4. In 5-quart Dutch oven over medium-high heat, cook ground beef, onion, garlic, pepper, 1 teaspoon salt, and 1 cup diced cabbage until meat is brown and cabbage is tender, about 15 minutes. Stir in rice and 1 cup of there tomato sauce mixture and remove from heat.

5. Fill cabbage shell with beef mixture; cover cabbage opening with reserved cabbage leaves. With string, tie cabbage securely to hold leaves in place.

6. Into the same Dutch oven, stir in water, scraping bottom of pan to loosen brown bits. Add remaining diced cabbage and tomato sauce. Place stuffed cabbage, stem end down in sauce. Increase heat to boiling then reduce heat to low; cove rand simmer. Baste occasionally, until cabbage is tender, about 1 1/2 hours.

7. Place cabbage, stem down, on deep platter and the discard string. Spoon sauce over cabbage and cut into 6 wedges.