Brisket-stuffed cabbage

Posted By on March 18, 2015

Brisket-stuffed cabbage. Photo courtesy of The Nosher

Like many other traditional Ashkenazi Jewish foods I didnt really grow up eatingstuffed cabbage. Italian meatballs and sauce on Sundays? Absolutely. But the stuffed cabbage my grandmother would make to serve perhapsatRosh Hashanahor anotherholidaymeal was a dish that was terrifying for me as a child. And so I never really ate it.

Fast forward about 25 years: I was given theThe 2nd Ave Deli Cookbookand decided to try out their recipe for stuffed cabbage. Barely having eaten the dish, never mind cooking it myself, I actually found it surprisingly easy. Since then, it has been the only recipe for this dish I have made, and the basis for the recipe below.

But as cooks will do, I wanted to give my own spin to the recipe. Sorecently I decided to experiment with theclassic dish, and instead of stuffing it with ground meat and rice, I opted for some super tender, pulled brisket that I cooked in a similar sweet and sour sauce.I will freely admit: this was not the quickest recipe I have ever made. Itrequires a heftytime commitment, since you need to cook the brisket for 3-4 hours, and then cook the stuffed cabbage all together another few hours. Despite the time, the taste was worth the effort.

I know some of you are going to say there is too much sugar in this recipe: you are welcome and even encouraged to use whatever variation of a sweet and sour sauce you like. I also dont advocate eating or making this kind of recipe every week; this is a special occasion sort of dish.

If stuffing cabbage leaves and rolling them up sounds daunting, check out Chanie Apflebaums step-by-step photos forPassover-friendly stuffed cabbage. Not a meat lover? Try outourrecipe for atraditional but vegetarian stuffed cabbageor Amy Kritzers recipe forvegetarian stuffed cabbage with creamy beet sauce.

Brisket-stuffed cabbage

For the brisket:

1 large green cabbage

Go here to read the rest:

Brisket-stuffed cabbage

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