Soup-bowl Cabbage Rolls


1	pound	ground bison or lean ground beef
4	cloves	garlic, minced
1	large	head cabbage, chopped
2-1/2	cups	water
2/3	cup	uncooked long grain rice
3+	tablespoons	Worcestershire sauce
2+	teaspoons	onion powder
2	teaspoons	dried basil
1/2	teaspoon	cayenne pepper
1/2	teaspoon	pepper
1	28-ounce	can crushed tomatoes
1/2	teaspoon	salt
2-3	teaspoons	brown sugar

In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne, and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.

Stir in most of the tomatoes; add brown sugar to the remaining tomatoes and mix well; add to pan. Season to taste with salt, onion powder, and Worcestershire sauce.

Note: If you have a favorite sauce for cabbage rolls, you can substitute the crushed tomatoes and brown sugar with it.