Joan Nathan's Chosen Jewish Stuffed Cabbage Recipe on Food52 (2024)

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Joan Nathan's Chosen Jewish Stuffed Cabbage Recipe on Food52? ›

To make the filling: In a large bowl, mix the ground beef, salt, pepper, eggs, rice, ketchup, and chopped onion; set aside. Place 1 heaping tablespoon of the filling on each cabbage leaf. Tuck the ends in and roll up like a big cigar. Place them, open side down, in a 6-quart casserole.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Stuffed cabbage rolls are a popular Polish dish. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender.

"Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.

Historically cabbage rolls has roots in ancient middle east and spread to Eastern Europe as trade roots developed and people migrated. Some Jewish historians has found indications that stuffed cabbage rolls were part of Jewish food tradition as early as 1500 years ago.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

In addition to being super healthy, cabbage is delicious. It can be eaten raw or cooked and added to a wide variety of dishes like salads, soups, stews, and slaws. This versatile veggie can even be fermented and made into sauerkraut. In addition to being adaptable to many recipes, cabbage is extremely affordable.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

What is the purple stuff in cabbage? ›

What is responsible for the color purple on red cabbage? The color purple on red cabbage is caused by the presence of anthocyanin.

Refrigeration: Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week.

“Gołąbki” that's the Polish term for stuffed cabbage rolls. Though the word literally means “doves” it has become globally recognized as the name for one of Poland's most well known dishes too.

Cabbage was introduced to America in 1541-42 by Jacques Cartier, who planted it in Canada on his third voyage. Because of its popularity among Europeans, it was doubtless planted in what is now the United States by some of the earliest colonists, although there is no written record of it until 1669.

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

You're not cooking the right kind of cabbage

If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages.

Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.