Jewish Sweet Stuffed Cabbage

Step 1: Place cabbage leaves in a boiling pot of water and simmer until the leaves are beginning to become soft - don't overcook or else the cabbage will fall apart. Remove the leaves and set aside.

Step 2: Mix tomato sauce, garlic , lemon juice brown sugar together- taste the sauce and add salt and pepper if needed. ( add raisins to the sauce if wanted)

Step 3: Spoon approx 1/2 of the sauce into the bottom of a heavy oven-proof dutch oven and turn the heat on medium.

Step 4: Mix ground beef, grated onion, grated parsnip,dill, parsley, rice, egg and water together-sprinkle with salt and pepper.

Step 5: Place a portion of the stuffing in each leaf- how many leaves depends upon the size of the cabbage and it's leaf size-it does vary. Roll the leaves over the filling and tuck the ends then place each leaf gently into the pot.

Step 6: Pour the rest of the sauce over.

Step 7: Cover and bring to a simmer. Cook for approx 45 minutes.

Step 8: Place the entire pot into a preheated 300F oven and allow to bake for another 1 1/2 hours, or more.

Step 9: The sauce should have reduced somewhat by the end. I usually check the pot every once in a while to make sure that the stuffed cabbage is not drying out ( add small amount of water if needed)