Large, sweet cabbages are grown in patches all along Gaza’s main coastal road—an area once slated to become the seaport—and sold at roadside stalls. They are exquisite stuffed, rolled, and simmered in a garlicky broth.
Look for cabbage with tightly packed, moist-looking leaves: The finer and more tender the leaves, the better. In the United States, Asian cabbage varieties work best. If you have extra stuffing, roll a few romaine lettuce leaves to finish it off.