Stuffed cabbage?

Question

Is stuffed cabbage a german, polish, jewish, or romanian dish? Also, what are some classic jewish dishes?

Answer 1

Numerous cultures (including German, Polish, Jewish, and even Chinese) use a variation of stuffed cabbage.

Answer 2

Layered Vegetable Kugel
servings [Reset]
Keys : Side Dishes Kugels Jewish Jewish Kosher
Ingredients :

1lbCarrots, peeled, cut into 2" chunks
1lrgHead cauliflower, separated in florets
2pkt(10 oz) frozen chopped spinach or broccoli, thawed and drained
3/4cupEgg substitute
6tspOlive oil
Salt and freshly ground pepper, to taste
1tspDried thyme
1xClove minced garlic
1/2tspFreshly grated nutmeg
3/4cupMatzo meal or bread crumbs, plus extra as needed
Fresh thyme leaves of flat-leaf parsley, for garnish
Steamed broccoli and cauliflower florets, for garnish
FRESH TOMATO SAUCE
2xShallots, minced
1/4cupWater
3/4cupDry white wine or vermouth
6xCanned Italian plum tomatoes, drained and seeded
1tblOlive oil or canola oil
1/4cupChopped fresh mint, 1/2 cup leaves, optional
1tspSugar
Few grains of salt
Freshly ground pepper to taste

Method :

* 1. Steam or microwave the carrots and cauliflower in separate pots until just tender.
* 2. Puree the carrots in a food processor or blender and return to their pot. Rinse the processor or blender container and puree the cauliflower; return to its pot. Puree the spinach; place in a small saucepan. To each vegetable add 1/4 cup of egg substitute and 2 teaspoons of olive oil.
* Season with salt and pepper.
* 3. At this point, add the thyme to the carrots; the garlic and nutmeg to the spinach. Add 1/4 cup matzo meal or bread crumbs to each and puree.
* 4. Coat individual glass souffle cups or an 8- inch springform pan with olive oil cooking spray; sprinkle with matzo meal or bread crumbs.
* 5. Make layers in this order: first cauliflower, then spinach, then top with carrots. (The dish may be prepared a day in advance up to this point.)
* 6. Bake in a preheated 400 degrees F oven 40 minutes for a large mold or 15 minutes for custard cups or until a knife inserted in the center comes out clean.
* To serve: Let stand 5 minutes before removing pan ring. Place on platter and if desired, serve topped with Fresh Tomato Sauce and sprinkled with fresh thyme leaves or parsley; surround with steamed broccoli and cauliflower florets.
* Fresh Tomato Sauce:
1. In a saucepan, simmer the shallots in the water and wine 2 minutes, so that the alcohol evaporates.
* 2. Puree 3 of the tomatoes and chop the other
* 3. Add to the saucepan and simmer 2 to 3 minutes.
* 3. Add a bit of the oil at a time, while whisking the sauce.
* 4. Add the mint, sugar, salt, and pepper. Reduce the heat and simmer gently for 3 to 4 minutes.
* 5. Spoon over the vegetable kugel or serve on the side.
* Note: This kugel is nice to serve for holiday and family dinners as it can be prepared the day before. The selection of vegetables can be varied to suit individual tastes.
* Harriet Roth's Deliciously Healthy Jewish Cooking p. 52 Dutton/ The Penguin

Answer 3

I believe it is a polish thing. They are really called halupkis (sp). All it is cooked rice, hamburger, and (raw) wrapped up in cooked cabbage. Some serve it with sauerkraut or some with tomato soup or tomato based sauce.

Answer 4

2 large heads green cabbage
1/2 cup vinegar
2 tablespoons salt
1 1/2 cups rice
2 to 3 onions, minced
2 - 3 garlic cloves, to taste, crushed/minced
3 tablespoons oil
1 pound lean ground pork
2 pounds ground beef
3 teaspoons Black Pepper
2 teaspoons Salt
3 teaspoons Paprika
1 teaspoon Rosemary
1 teaspoon Dill
1 teaspoon Marjoram
1 teaspoon Sage
2 cans ragu (or substitute tomato puree or tomato juice)r
3 cans sauerkraut (twice rinsed - or thoroughly squeeze out all juice)
Caraway seeds
Peppercorns
Bay leaves
1/2 cup sour cream

Core cabbages so leaves may be easily removed during/after par-boiling. Fill large pot with water. Put in vinegar and salt. Bring to boil and carefully put in cabbage. Peel outer leaves from cabbage, one at a time, as they soften in the water, and set aside to cool. Use only large outer leaves [approximately 20] and chop up the remainder for further use.

Trim the thick, stem portion of the cabbage leaves (and save).

Par-boil rice: add rice to water and bring to a boil. Set aside and let sit for about 5 minutes, or until rice is partially or slightly soft - do not cook rice entirely or it will become mushy within the stuffed cabbage.

Saute garlic and onions in oil until onion is transparent.

Combine all spices in one dish & thoroughly mix together.

Cook together ground beef and pork. When cooked, put in large bowl. Let cool slightly and, add cooked rice, and sauteed garlic and onions. Mix thoroughly. Add spices a little at a time, tasting as you go. Save what you don't need - there will be another time!

Blend ragu (or tomato puree/juice) with enough water to make a medium-thin sauce. Set aside.

Add measured amounts of meat mixture to individual cabbage leaves, starting at the thicker end of the leaf. Roll leaves and, when rolled,tuck in the ends with the tip of your pinky finger.

(A second way is to start rolling the leaf, then fold sides inward over the roll and continue rolling. Stack rolls with loose end down. Some people use toothpicks to hold rolls together).

In a large pot or Dutch oven, cover bottom of pot with tomato mixture. Add a layer of sauerkraut and left-over chopped cabbage along with pared cabbage stems. Sprinkle with caraway seeds, peppercorns and a few bay leaves. Add layer of rolled cabbages. Pour a small amount of tomato sauce over top, throughout. Repeat until no more rolled cabbages are remaining. Pour remaining sauce over top.

Cover pot and bring to a slow boil, then lower heat and simmer for 2 hours. Add more tomato sauce as necessary.

Add sour cream 5 minutes prior to removing from stove.

NOTE: Do NOT increase heat after simmering, or re-heat rolls in a pot - it can burn bottom of pot.
for six servings

Answer 5

classic jewish dishes are kugel, matzoh ball soup, brisket and latkes, smoked whitefish, choroset, knishes, kasha varnishka, stuffed cabbage

Answer 6

there's also the Lebanese stuffed cabbage: mince, rice, garlic, mint and lemon juice.