Dear friends,
how are you doing? It is so rainy and dull here that I feel blue and a little bit lost.
I was thinking what recipe I could suggest you, since most traditional Russian dishes had been already posted and discussed several times. That is why I decided to share with you a Jewish version of Russian cabbage rolls.

Core cabbage and place in large saucepan. Cover cabbage with water and boil until cabbage is softened. Drain off water. Set aside copped onion, pared carrots, and cut celery stalks in halves. In a small bowl, dampen bread with water. Add mincemeat, egg, salt and pepper.
Mix together well. Slice thick stem base off cabbage leaves. Place some meat misture on leaf. Fold and roll, place seam side down in
saucepan. On top of cabbage rolls, place onions, carrots, and celery.
Pour tomatoes and tomato juice over all. Carmelize 1 cup sugar in heavy skillet. Add to cabbage roll mixture. Juice 2 lemons and add as final ingredient. Simmer 2 hours uncoveredin a cake pan at 350 F.
The cake pan holds the rolls and then the carrots and celery can be decorative by laying them horizontally, alternating.