Each Friday we bring you a look at the best from Jewcy.com, our partner site. This week, a recipe for stuffed cabbage kugel that even your bubbe would approve of, from our Not Your Bubbe’s Recipe series:
There’s a reason this dish has been favorite since it was called holishkes. Stuffed cabbage has been happily devoured by Jews since the 14th century. According to Sharon Lebewohl and Rena Bulkin, authors of The Second Avenue Deli Cookbook, the dish was first introduced to the Jewish and gentile peasants in Russia by the Tartars. While each Eastern European and Middle Eastern community has its own twist, Jews lean toward the sweeter sauce.
At some point between the 14th century and the 21st, it became a specialty food served on Sukkot. As Sukkot is also known as the harvest holiday, the filled cabbage was meant to symbolize a bountiful harvest “stuffed” with plenty of delicious things to eat. Sukkot may be over, but stuffed cabbage has thankfully become a winter staple, allowing it to represent good times, as well as good food.
So you must be asking yourself what’s the “but”? Why am I reinventing the wheel if it rolls just fine?
There are many reasons to love your Bubbe but one of them is that they are just about the only people with enough patience to actually make stuffed cabbage. While stuffed cabbage makes your day, it also takes an entire day to make it. That’s where this recipe comes in handy. It’s stacked up like lasagna, and simple, like any staple kugel recipe. Like your favorite kugel it’s a cinch to make and a crowd favorite.
Read the rest—and get the recipe—here.
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