• 1 large head cabbage
• 1 lb. ground beef
• 1/2 cup cooked rice
• 1/2 onion grated
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (6 oz.) tomato paste
• 1 can (8 oz.) tomato sauce
• 1 cup water
• 1/4 teaspoon sage
• 1 bay leaf
• 1/4 cup packed brown sugar
• 2 tablespoons vinegar

Remove core from cabbage and cover with boiling water; let stand for 15 minutes.

Meanwhile, mix ground beef and next five ingredients. Stir in 1 tablespoon tomato paste.

Drain cabbage and carefully remove 12 large leaves. Place a heaping tablespoon of meat mixture on each leaf. Tuck in the sides and carefully roll up the cabbage leaves. If necessary, fasten ends with wooden picks or tie with white thread.

Shred remaining cabbage and place on the bottom of a heavy saucepan or electric skillet. Carefully place cabbage rolls on shredded cabbage. Combine remaining tomato paste and next four ingredients; pour over cabbage rolls. Cover and simmer over low heat 1 hour.

Uncover, pour a mixture of brown sugar and vinegar over all, and simmer 30 minutes.

  Main Dishes -- Rosh HaShanah  -- Shabbat