Easy Stuffed Cabbage
Stuffed Cabbage takes time and effort to prepare, so it tends to be a Jewish holiday dish. Meat Stuffed Cabbage is traditionally served on Simchat Torah because the cylindrical shape of the meat-filled cabbage rolls is reminiscent of the shape of Torah.
2 large cabbages 1 large onion 2 cloves garlic, chopped 1 pound (1/2 kilo) stew meat, cut into cubes 29 ounces (800 grams) tomato sauce 6 ounces (170 grams) tomato paste 3/4 cup brown sugar 1/4 cup honey 2 Tbsp. lemon juice 2 pounds (1 kilogram) ground meat 2 eggs 1/2 cup ready rice or bread crumbs pinch of garlic powder, onion powder, freshly ground black pepper
1. Boil or steam cabbage leaves until they easily pull apart. Set aside to cool.
2. In a pot, saute onion and garlic. Add stew meat. Add tomato sauce, tomato paste, brown sugar, honey, and lemon juice. Cover and cook on low.
3. In a bowl, mix ground beef, eggs, rice or bread crumbs, and spices.
4. Lightly grease a deep baking pan with a tight fitting lid. Preheat oven to Bake at 300