Unstuffed Cabbage

Place ⅓ of cabbage in the bottom of a Dutch oven or large pot.

In a bowl combine the meat, rice, onion, and pepper. Form the mixture into small meatballs and place ½ of the meatballs on top of the cabbage.

Cover with ⅓ of cabbage, then place the rest of the meatballs over the cabbage. Cover with the remaining cabbage.

Pour the brown sugar, tomato purée, vinegar and stock over the top of the layered cabbage and meatballs and bring the mixture to a boil.

Reduce heat, cover, and simmer for ½ hour or until the meat is cooked through and the cabbage is tender.

Serve warm.