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.
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.
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