I spent Rosh Hashana with my sister Rivky in Florida and was amazed at how much food she was able to prepare within the few hours she had off of work. This is only one of the main dishes she prepared, and I liked it so much I was able to convince my mother to try it on Suchot instead of the recipe she has been making for the past 20 years! Everyone was a fan of the sweet new dish, and I have a feeling that the old recipe will be gathering dust while this one takes it’s place at future holiday meals!
1/2 cup of water
3 16 oz can of tomato sauce
2 tablespoons water
1 cup of raw rice
1 tsp. of salt
1 tsp. of pepper
1/2 cup of sugar
Sauce & Base for Stuffed Cabbage:
Dice the onion and saute it in a large pot over a low flame. Then divide into two, keeping one half in the pot and setting the other aside for later use. Add a few cabbage leaves to cover the bottom of the pot. Pour in a 1/2 cup of water and 1 16 oz can of tomato sauce. Cover the pot and allow to cook while you prepare the stuffed cabbage.
In a bowl combine 2 tablespoons of water, 1 cup of raw rice, 1 tsp of salt, 1 tsp of pepper, the remaining sauted onion that was set aside and the chopped meat. Mix all together. Then stuff the cabbage leaves. Once stuffed, layer them in the pot with the sauce. Combine two 16 oz cans of tomato sauce and 1/2 cup of sugar then pour in the pot on top of the stuffed cabbage. Cover and cook for 2 hours on a low flame. (add water if necessary)
~ Recipe submitted by Rivky Teitelbaum