Stuffed cabbage is not just an Ashkenazic, or even American Jewish deli, specialty. This particular recipe is adapted from two different Italian Jewish recipes, both of which are traditionally served on Simchat Torah, which falls at the end of Sukkot and joyfully celebrates the Torah. One recipe is from
In a bowl, combine the ground beef, onion, bread crumbs or rice, egg, salt, and pepper. Mix well and set aside.
To serve a whole cabbage, carefully spread the leaves and spoon some of the meat mixture down near the bottom between each layer of leaves. Reform the leaves into the head and tie with kitchen string to keep the filling in place. Place the cabbage in a large pot. Add the broth to cover and bring to a simmer over low heat. Cover and simmer until tender, about 1½ hours. (Alternatively, place the covered pot in an oven
To make individual cabbage rolls, bring a large pot two-thirds full of salted water to a boil. Cut out the core of the cabbage with a sharp knife. Slip the cabbage into the water, reduce the heat so the water simmers, and
Spread out the cabbage leaves on a work surface. Place a few tablespoons of the meat mixture on the center of a leaf, fold over the top, then fold in the other 3 sides, to make a dolmalike package. Secure closed with toothpicks. Repeat until all the meat mixture is used. Place the packages, seam side down, in a large pot. Add the broth to cover and bring to a simmer over low heat. Cover and simmer until tender, 1 to 1½ hours. (Alternatively, place the covered pot in an oven
Sauté 1 large onion, chopped, in olive oil until tender, about 10 minutes. Add the onion and
© 1998 Joyce Goldstein. All rights reserved.