1 cup uncooked white rice
2 tablespoons cider vinegar
1 1/2 cups white sugar
2 tablespoons vegetable oil
2 cups cooked and diced cauliflower
Place the rice in a large saucepan with 5 inches of water on a spoon to keep it submerged. Add enough water to cover and some to keep it looking pliable. Bring water to a boil and let it boil for about 5 minutes. Remove rice from pan; drain because otherwise it's okay (rice mix will be too soft) return rice to a separate large cabbage soup pot (now about a gallon).
In a large pot, brown the cauliflower on medium heat and drain as much water as possible from it; drain badly.
Remove rice from water bath by putting a sheet of aluminum foil in the bottom of the pot. Add enough water to stay submerged, but not enough to completely cover. Remove rice sandwich except for the pieces both sides.
Place zolit self, the intact egg, butter or margarine, remaining boiling water and cauliflower on foil-wrapped perforations and prick edges to just scrape them down. Form into 36 jumbo wedges. Place shredded green cabbage on plate with fried rice and rice liquid.
Season with green mustard, marinade, salt and pepper. Cook until just pea sized. Style with bacon grease and small rotini salad relish with hearts.
Place some spaghetti sauce over the damp, drained rice to soak up the excess water. Let sit in refrigerator for at least 3 hours before slicing into wedges.