Unstuffed Cabbage Name: Carolee Potchebski Base: Barksdale AFB, LA Recipe: Unstuffed Cabbage Ingredients Extra-lean ground beef or Turkey 1 lb Long-grain white rice ¼ cup Egg (or egg substitute) 1 whole Garlic, crushed 1 clove Dried Thyme ½ teaspoon Salt ¼ teaspoon Pepper ¼ teaspoon Chopped onion 2/3 cup Cabbage, shredded 1 small head Brown sugar 1 Tablespoon Canned tomatoes, with juice 16 oz Beef broth or water 1 ½ cups Preheat oven to 350deg. In mixing bowl, lightly but thoroughly mix the beef, rice, egg, garlic, thyme, salt, pepper and half the onions. Shape the mixture into 8 balls. Spread half the cabbage in a heavy, 2-quart (or 3-quart) enameled iron or ceramic casserole that can go from stovetop to oven. (I used a deep Corning Ware dish.) Top with remaining onions, then the meatballs. Finish with remaining cabbage. Sprinkle with the brown sugar and pour in the tomatoes (with juice) and broth or water. Bring the mixture to a simmer over medium heat. Cover the casserole, move it to the oven and bake for 1 hour, or until the rice is tender and most of the liquid has been absorbed. During cooking, add a little extra broth or water if necessary to prevent sticking.