Combine sauce ingredients set aside. In a skillet, cook beef and onion until meat is browned and onion is tender remove from the heat and drain. Leaving a 1-in. shell and the core intact, cut out and chop the inside of the cabbage. To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper mix well. Spoon into cabbage shell. Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven mix well. Carefully add stuffed cabbage, meat side up. Cover and bring to a boil. Reduce heat cover and simmer 1-1/2 hours or until whole cabbage is tender. Remove cabbage to a serving platter and keep warm. Combine the cornstarch and remaining water add to Dutch oven. Bring to a boil, stirring constantly boil for 2 minutes. Pour over the cabbage sprinkle with Parmesan cheese. Cut into wedges to serve.
© Copyright Reiman Publications, 1993-1997
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