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But to the more important stuff…You know those recipes that in theory sound extremely complicated, but then you look at the ingredients and think “gee, i can totally make this!” Well, that was my thought process around stuffed cabbage. It’s something that Steve likes and the one time he made it, he made the Polish version, which I found to be very different from the way my grandmother has always made it (the Jewish way 😉 ).
Stuffed cabbage is a classic Jewish dish and it seems, through extensive research, that there are several variations on how this dish has been passed down from generation to generation as stuffed cabbage leaves were a central part of the Eastern European Jewish diet.
So, in an attempt, with the gracious assistance of my grandmother, we made Steve stuffed cabbage for dinner. While the ingredients are minimal, I will not lie, this recipe does take a little bit of work.
What you will need…
Serve over rice and enjoy! This is a wonderful dish for the upcoming winter months. It’s cozy & super satisfying – even for Steve! Not to mention pretty healthy. It’s gluten free (when using certified GF products), low in carbs, high in protein and full of fiber.
* Freeze your cabbage prior to making this meal and then allow to defrost in a bowl. This softens the cabbage and makes it easier to work with. Alternatively, you can parboil the cabbage for 4-5 minutes until the leaves are soft.
** When stuffing/rolling the cabbage make sure not to over stuff; if you do, it will seep out while cooking. To roll securely, mimic that of rolling a burrito – roll the beginning edge over the top then pull-in the sides before rolling the rest (as pictured above)
Pizza… remember how earlier this week I said I made a delicious Prosciutto pizza…
Prosciutto, arugula, garlic, warm dough cooked to perfection? You’re speaking my language already…