Prakas... Stuffed Cabbage

When I was in Middle School my best friend was Bethany. Her mother made this most amazing Jewish Dish. She called it Prakas. Its a stuffed cabbage. its so yummy. There are a lot of variations on this dish from many countries. I checked a lot of them and came up with my own variation of them.

Ingredients
3 lbs lean ground beef
3 large onions
1tbsp garlic powder
2tsp salt
2tsp pepper
2 large heads of cabbage
1 can of tomato paste
1can tomato sauce
1 can diced tomatoes
2tbsp sugar
1tsp paprika

Method
Steam cabbage until just tender, you don't want it too soft or it tears apart too easily. Use the large dark green leaves from both heads. Turn leaves over and carefully slice the thick vein parallel to the leaf. In a large dutch oven or heavy pot, brown the meat, add chopped onion, garlic salt and pepper. Take about 1/4 cup and roll it into an oval. Place in the middle of the leaf and fold over sides of leaf. Bring up the bottom of the leaf and roll up very tightly. If you have sliced off the vein, you will not need string or tooth- picks to hold it together. When you have a tightly packed layers,  add tomatoes, sauce and the tomato paste. Repeat until cabbage leaves are used up. Add a cup of hot water. Sprinkle with sugar and paprika and salt, cover pan and simmer on low heat for 1 1/2 hours or until everything is cooked and tender. Remove the cabbage, taste the sauce and adjust with either sugar or salt. You could serve with mashed potatoes.