cabbage leaves, as large as possible
1 cup onions & peppers (chopped)
2 medium carrots, diced
1 stalk celery or more (with extra leaves if available)
garlic powder to taste
½ lb ground beef
¼ tsp basil, divided
1 cup tomato sauce, or more
1 cup beef broth, or more
½ cup of the water left from boiling the cabbage, possibly more
½ cup brown sugar
1 cup diced tomatoes (not drained)
1 cup pre-cooked rice
½ TBSP corn starch
½ TBSP worchestershire sauce
Boil the cabbage leaves enough to soften them, so that they can be rolled. Save enough of the water for the sauce.
Saute the onions, carrots, and peppers in olive oil or vegetable oil until the carrots begin to soften. Add the celery (chopped) and the beef. Sprinkle with garlic powder and half the basil. Cook, stirring occasionally. When the beef is done, add the diced tomatoes (with their juice), half the basil, and the rice. Simmer and mix.
Combine broth and tomato sauce in saucepan on medium heat. Add the water, brown sugar, worchester, the other half of the basil, and the corn starch. Whisk thoroughly and heat, stirring enough that it does not stick, until it bubbles significantly. Remove from heat.
Preheat oven to 350F. Add some of the filling to each leaf and wrap as you would a burrito, but with both ends closed. Place in glass or ceramic baking pan with the loose edge down. When all the rolls are in the pan, pour the sauce over the top, covering the rolls as well as possible. Bake and serve hot.