Very Health And Extremely Delicious, You’ll Love These Pigs In The Blanket (Cabbage Rolls)

3 lbs ground beef

1-2 large head cabbage (1 will just be enough to stuff without extra cabbage to enjoy)

1 ½ C rice

1 15 ounce can of organic chopped tomatoes

1 small can tomato paste

48 ounces chicken stock

2 lg onions, chopped

1 T Worcestershire sauce

1 T Garlic powder

1 T Salt

2 t Pepper

Cut around the core of the cabbage to detach the leaves from the core, do not pull them apart. Place cabbage in simmering salt water for a few minutes (2-4). When starting to soften just a little, take head out of the water and with tongs on a plate, carefully peel soft outer leaves off & stack on another plate. Put head back into the water to soften just enough to be pliable. Inner leaves may not be large enough to stuff. When you get to that point, start the process over with second head. While leaves are cooling continue to mix other ingredients.
In large bowl, mix meat, rice, onions, Worcestershire sauce, garlic powder, salt and pepper and mix well.
Take roughly ½ C of mixture on one end of the cabbage leaf, rolling and tucking in the ends to prevent the filling from falling out. You may want to use a toothpick to keep them together.
Place cabbage rolls in a large Dutch oven with a little stock on bottom. Pour stock, tomatoes & paste & extra cabbage on top. Cover and bring to a boil; reduce heat to low and simmer for about an hour, stirring and basting with the liquid often.
Check to be sure rice is soft!

Enjoy!