From Sue Fishkoff, author of Kosher Nation
This is my great-grandmother's recipe, although I use 1 cup of sugar to reflect contemporary taste buds. She was from Ukraine, where sweet-and-sour sauce was the only way to cook stuffed cabbage.
1 large head of green cabbage
2 pounds chopped beef
1/2 cup cooked rice
2 6-ounce cans of tomato paste
1 or 2 cups sugar
1 8-ounce can of tomato sauce
Juice of 1/2 lemon
Salt to taste
Steam the cabbage head -- cut out a little core from the bottom so it steams more evenly. When leaves are very soft, drain and cool. (Steamed leaves may be frozen until ready to use.)
Combine chopped meat, egg, rice, a pinch of tomato paste, salt and 1 tablespoon sugar. Roll the meat mixture in the cabbage leaves, tucking ends in tight. Place a few large leaves on the bottom of a Dutch oven or heavy casserole, and arrange stuffed rolls in layers on top of each other.
Make sauce by combining the rest of the tomato sauce and tomato paste, lemon juice and sugar. Pour it over the cabbage rolls, add water to cover. Bring to a boil and simmer, covered, for two hours.
Recipes: Meat, Stuffed Cabbage, Kosher