*Adapted from the Epcot Food and Wine Festival 2006 cookbook.
Core cabbage and parboil cabbage in large pot of boiling water, removing leaves as they fall off and are tender. Place in colander and refresh under cold water. Drain.
While cabbage is cooking, saute onion in oil until soft. Set aside to cool.
Combine ground beef, salt, pepper, nutmeg, paprika, worcestshire sauce and tomato puree in a bowl. Add onion and rice. Mix well.
To assemble rolls, lay out a leaf and place two to three tablespoons of mixture on leaf. Fold in edges and roll leaf over filling. Place roll seam side down in greased baking dish. Repeat with remaining cabbage and filling.
Combine tomato juice (I used V8) and brown sugar. Pour over rolls.
Cover with foil and bake at 325 for 1 to 1 1/2 hours, until soft and filling is cooked. Check occasionally, adding beef stock (or water) to ensure that there is sufficient liquid (I just mixed another small can of V8...about 5 ounces with a teaspoon of brown sugar and used that.)
I think that this filling and sauce would make for very yummy stuffed peppers and I plan to do that next!