Title: Layered unstuffed cabbage
 Categories: Vegetables, Meats, Low-fat
      Yield: 2 Servings
 
      2 lb Very lean ground beef
    1/2 c  Water
    1/2 c  Cracker or bread crumbs
      1 tb Sugar
    1/4 c  Raw rice (white or brown)
      1    Med onion; chopped
      1 ts Salt.
           Fresh ground pepper to;
           -taste.
      1 lg Head cabbage; sliced.
    1/2 ts Ground allspice
      2    Carrots; sliced
           But good); -sauce:
      1 cn Campbell's tomato soup
      1    Enormous can tomato; puree
           -(about 2 quart
           So.
           Juice of 1 lemon
      1 tb Sugar
      1 c  Water
           Salt and pepper to taste.
 
  6-8 Servings. Best done a day ahead. In a large heavy Creuset pot or
  cast iron pot with a tight-fitting lid, layer in this order: Meat
  mixture, smooshed together with your hands well and smoothed over the
  bottom. Next the carrots, if you use them. Next, the cabbage. Before
  adding sauce, combine all sauce ingredients together, then pour over
  the top. With a knife, dig into the cabbage to allow the sauce to go
  thru to the meat layer. Bake in a very slow oven 300 or a little
  lower for 3-4 hours, checking occasionally for drying. You may need
  to add a bit of water here and there. Do not stir so that you don't
  break up the meat layer.