Mix tomatoes, tomato paste and caraway seeds in a saucepan. Bring to a boil, and simmer for 10 minutes. Brown in a skillet the ground meat, garlic and onion. Shred cabbage or cut into strips with a knife . Cover with boiling water.Let stand 5 minutes , then drain. Into a 3 quart greased casserole, pour in the rice. Layer half of the cabbage ,meat sauce on top of the rice. Repeat layers. cover and bake at 350f for 15 minutes or until tender. (for not kosher top when serving with sour cream) Posted to JEWISH-FOOD digest by "M. Reuter" on May 27, 1998