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Emanu-El Eats

Your Emanu-El Eats cookbook committee gratefully acknowledges
the interest and enthusiasm shown by the congregation for this project.

Chag Sameach! A “Happy Sukkot” from your Emanu-El Eats Committee.

Meal inspirations for Sukkot come from the harvest origins of the holiday. Your Emanu-El Eats Committee has the perfect recipe for you to try: a very special Stuffed Cabbage from congregant Ruth Rabb. Self-contained foods such as stuffed cabbage, kreplach and strudels are generally popular choices for dining in a sukkah. According to Ruth, “I served this very non-Italian recipe from my mother to guests in Rome who loved it.”

We hope you not only will enjoy preparing this recipe but also consider volunteering to test a recipe or two for our forthcoming congregational cookbook. Please send an email to emanueleats@emanuelnyc.org, let us know what category recipe you would enjoy testing, and we will help you select something you will enjoy trying while helping to ensure that we have a real go-to cookbook for Emanu-El families.


(Serves 10 to 12)

• 1 large cabbage, about 3 pounds

• 3 small onions, two of them sliced and one grated

• 2 small apples, peeled, cored and sliced

• 2 pounds ground beef

• 1 cup uncooked rice

• 1 egg, lightly beaten

• Salt and fresh pepper, to taste

• 28-ounce can crushed tomatoes

• ¼ cup raisins

• 1 lemon, juiced

• ¼ cup tightly packed brown sugar

• 4 ginger snap cookies, crushed

1. Preheat oven to 350 degrees F.

2. Fill a pot large enough to hold the cabbage with water and bring to a boil. Core cabbage and let it sit in boiling water 5 minutes. Remove and separate leaves; set aside.

3. Place the sliced onions and apples in the bottom of a 5- to 6-quart covered casserole; set aside.

4. In a bowl, mix beef with grated onion, rice, egg, ½-cup water, and salt and pepper to taste. Roll about 1 tablespoon ground beef mixture in each cabbage leaf and place in a pan atop the onions and apples.

5. In a large bowl, mix crushed tomatoes, raisins, lemon juice, brown sugar and ginger snaps together with 1 cup water and 1 teaspoon salt or to taste. Pour mixture over cabbage rolls. Top with additional cabbage leaves. Cover pot and bake in preheated oven for about 2½ hours.



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