My mother's stuffed cabbage is one of my favorite dishes in the world. She makes it with ground beef and rice and simmers the stuffed cabbage leaves in a rich, savory tomato sauce. I could eat trays of it.
My late grandmother used to make a vegetarian version, hers included rice, mushrooms, and barley. The sauce was sweeter than my mother's, leaning a little more to the Polish side of tradition, where sweet foods are more prevalent. I could also eat trays of her stuffed cabbage and I savored the scent of her cooking it up on special days before Sukkot and Simchat Torah.
There are countless del...
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