• Baked Cabbage-Roll Skillet Supper
• Spice and Spirit Basic Stuffed Cabbage
• Cabbage Rolls
• Jewish Bulgur Stuffed Cabbage Rolls
• Stuffed Cabbage
• Sweet & Sour Holishkes
• Piccalilli
• Potato Stuffed Cabbage
• Red Cabbage
• Sweet and Sour Red Cabbage
• Sweet-and-Sour Stuffed Cabbage
• Stuffed Cabbage with Sweet and Sour Sauce
• Veggie Cabbage Rolls
• Yiddish Cabbage Rolls

The art of making Stuffed Cabbage is served on Simchat Torah, as the rolled cabbage reminds us of the Torah scrolls.

Preparing cabbage for stuffing: Place cabbage in the freezer and leave there for 2 to 3 days.  Remove and allow to defrost overnight.  Cabbage rolls can be made in the morning.  When cabbage has defrosted, cabbage leaves are limp. Remove leaves carefully, lifting each one separately and tearing off at bottom.  Leaves come out very large this way.  Rinse out individual leaves will so as to remove any insects.

Note: Using the leaves are too small to roll, by lining the pan with them, and then placing another layer on top of the rolled cabbage in the pot enhances the flavor of the dish.

Find great Jewish Recipes in: Spice and Spirit
The Complete Kosher Jewish
Cookbook by Esther Blau,
Tzirrel Deitsch, Cherna Light

also see: cabbage