Italian Stuffed Cabbage

1 large head green cabbage, core removed
1 pound lean ground beef
1/3 cup rice
2 eggs
1 cup chopped onions
1 qt jar home canned tomatoes or *substitute with 2 16 oz cans of diced or stewed tomatoes
1 16oz tomato sauce
1/2 bag of frozen mixed peppers.. yellow, green & red
1 tsp Worcestershire sauce
2 large garlic cloves.. diced
salt & pepper to taste

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Cut out Core from bottom of cabbage. Insert a large fork into the bottom of the cabbage. Place the cabbage into the boiling water for about 30 to 45 seconds… Just enough to make the cabbage bendable. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
Combine ground beef, uncooked rice, Worcestershire sauce, onions, diced garlic, chopped peppers and eggs. Stir thoroughly; set aside.

Remove cabbage leaves from the bowl and cut off white thick stem part. Line a 9 x 12 baking dish with the smaller inner white cabbage leaves.

Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan.

In a small bowl, stir together tomato sauce and diced tomatoes. Pour over cabbage rolls and cover pan with foil. Bake in preheated oven for 1 hour.
Serve hot with sauce.