Joan Nathan's Ultimate Stuffed Cabbage

With fall comes a jam-packed schedule of Jewish holidays. Immediately following the somber Yom Kippur, Sukkot is a weeklong celebration of fall’s harvest. Stuffed vegetables are a common and symbolic Sukkot dish, just like Thanksgiving's traditional cornucopia. Whether or not you'll be celebrating the Jewish holiday of Sukkot next week, you should make Joan Nathan's stuffed cabbage.

Another stuffed dish from Joan: Cheese Blintzes.

In her latest video for Tablet Magazine, Joan brings us her ultimate stuffed cabbage recipe. Jews all around the world have their own versions, and Joan has added a distinctly American twist: ketchup. Her secret to stuffing the leaves? Just roll them up "like a big cigar!” If you have access to a sukkah, you should probably eat it in there.

Joan Nathan's Ultimate Stuffed Cabbage

Makes 24 rolls

For the cabbage:

1 head of fresh cabbage, frozen a day ahead, about 2 pounds (or 2 pounds Swiss Chard unfrozen)
2 pounds ground beef
1/2 teaspoon pepper
1 teaspoon salt
2 large eggs
1/3 cup ketchup 
1/2 cup uncooked rice
1 small onion, finely chopped

For the sauce:

1 tablespoon oil
One 35-ounce can chopped tomatoes
2 tablespoons tomato paste
2 large onions, sliced
Salt and pepper
1/2 cup ketchup
2 lemons, juiced
1/3 cup brown sugar
1/3 cup raisins

See the full recipe (and save and print it) here.

Photos by James Ransom. Video by Tablet Magazine.

More vegetable recipes to make for Sukkot:
Stuffed Vegetables with Beans and Barley
Couscous with Roasted Fennel and Toasted Almonds
Stuffed Portobello Mushrooms