There are no religiously prescribed dishes for Sukkot, but patterns emerge on the holiday's menus. "You need practical, durable food," says Elka. "It has to taste good, but it can't be too delicate, too fussy." The foods tend to alternate between warming dishes, perfect for meals in the chilly autumn air, and ones that can be eaten cold. Casseroles are popular, as are stews like tzimmes, made with root vegetables. Tzimmes is eaten throughout the year by Ashkenazi Jews (who have roots in Central and Eastern Europe), but its inclusion of fall produce—like carrots, parsnips, and plums—makes it a staple of this harvest holiday. Stuffed vegetables also represent the season's bounty, and Jacobs fills cabbage leaves with ground beef and rice. She tops them with a sweet-and-sour tomato sauce, whose candied flavor represents hopes for a sweet new year. Elka uses a similar sauce for her stew of savory fish balls.