Modern Jewish Food: Reinventing Stuffed Cabbage

Alessandra Rovati
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When it comes to holiday classics, few are as comforting as stuffed cabbage. Thanks to its visual resemblance to a scroll and the spiritual significance of stuffed foods, it’s a must on Simchat Torah. 

However, in many families, stuffed cabbage is served only during the Fall holidays, starting on Rosh Hashanah. I personally find it so satisfying that I do not need a special occasion (other than cooler temperatures) as an excuse to indulge. 

Most Americans are familiar with the Polish or Hungarian version, stuffed with meat and braised in a sweet tomato sauce, sometimes with the addition of raisins. However, stuffed cabbage has the potential to be one of those cosmopolitan dishes that we find in countless variations... so why not experiment with a few new ways?

Eggplant and Smoked Cheese Stuffed Cabbage

Eggplant Smoked Cheese Stuffed Cabbage

Minestrone Stuffed Cabbage

Minestrone Stuffed Cabbage

Mashed Potato Stuffed Cabbage

Mashed Potato Stuffed Cabbage

Meatball Stuffed Cabbage

Meatball Stuffe Cabbage

As seen in Joy of Kosher with Jamie Geller Magazine Fall 2014 - Subscribe Now

Fall 2014 Magazine

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How to stuff cabbage: Step by step instructions

Don't feel like stuffing? Try this UN-stuffed Cabbage!

Fun facts about cabbage...

Why do we eat stuffed foods on Sukkot?