Source: an old Lea & Perrins cookbooklet

This may be prepared in advance of serving.

1 (3 pound) head green cabbage
1 pound ground lean pork
1 pound ground lean beef, divided
1 1/2 cups cooked rice
2/3 cup finely chopped onion, divided
4 tablespoons Lea & Perrins Worcestershire Sauce, divided
1 tablespoon chopped parsley
1 1/4 teaspoons salt, divided
1/4 teaspoon Tabasco
1 (16 ounce) can tomatoes, broken up
1 (8 ounce) can tomato sauce
1 teaspoon dill seed
1/2 teaspoon granulated sugar

Core cabbage. Place in a large saucepan filled with boiling water. Cover and cook until leaves separate from head, removing them as this occurs. Drain leaves.

Trim chicken center vein from cabbage leaves, being careful not to tear leaves; set leaves aside.

In a mixing bowl combine pork, 12 pound of the beef, rice, 1/3 cup of the onion, 2 tablespoons of the Lea & Perrins, parsley, 1 teaspoon of the salt and the Tabasco. Mix well, but do not over-mix. Place a heaping tablespoon of filling in center of each cabbage leaf. Fold two sides over filling; roll up. Fasten with wooden pick, if needed.

In a Dutch oven place leftover cabbage. Arrange cabbage rolls over leftover leaves, seam-side down.

Brown remaining 1/2 pound ground beef in heavy skillet, stirring often. Combine browned meat with tomatoes, tomato sauce, dill, sugar and remaining 1/3 cup onion, 2 tablespoons Lea & Perrins and 1/4 teaspoon salt; mix well. Pour over cabbage rolls. Cover; bring to boiling point. Reduce heat and simmer 2 to 2 1/2 hours.

Yield: Approximately 26 stuffed cabbage rolls