Stuffed Cabbage - cooking recipe

Ingredients

1 large cabbage (3 lb.)
1/2 c. parboiled rice
1 lb. ground beef
1 tsp. salt
1 (14 1/2 oz.) can Italian stewed tomatoes
1 (8 oz.) can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. cider vinegar

Preparation

Remove core from cabbage.
Fill 8 quart pan 3/4 full of water. Boil.
Place cabbage in water, cut side up.
Using 2 large spoons, separate leaves as they soften.
Continue until 12 leaves are removed.
Trim ribs very thin.
Cook rice.
Combine rice, beef, salt and pepper.
Divide into 12 bunches.
Place on cabbage and roll into 3-inch cylinder.