photo taken by Theresa Carle-Sanders, on March 31, 2011, CC licensing

- I large white cabbage (about 2 kg)
- 800 g beef
- 200 g rice
- 200 g onions
- 1 lemon
- 400 g tomatoes
- 100 g raisins
- 50 g sugar
- salt and pepper to taste

Rinse the cabbage, cut out the hard stalk and parboil in boiling salted water.
Drain and allow to cool. Separate the leaves carefully and flatten the remaining part of the tough central vein with a steak-beater. Rinse the rice, bring to the boil twice the quantity of water, add salt and simmer the rice gently with the lid on until all the water is absorbed. Mince the meat and mix with the rice and the finely chopped onion. Adjust the seasoning. Place some of the filling on each cabbage leaf, fold the two edges to the inside and roll up. Fit the cabbage rolls tightly in a casserole, interspersed with peeled and roughly chopped tomatoes. Cover with water, add the juice of the lemon, raisins and sugar. Bring to the boil, cover the casserole and bake in a moderate oven for 45 minutes.

Sephardic or Askhenazi