Talk about timing! The theme for this month’s Progressive Eats is Memory Lane Comfort Food. My mom‘s Jewish-style stuffed cabbage fit the bill perfectly. She gave me the recipe when I went off to college. I haven’t made the dish in years and was looking forward to it.
I planned to cook and photograph the dish this past weekend. Then the blizzard of 2016 happened. As the snow fell for hours on end and the winds whipped the trees, the stuffed cabbage cooked.
We ate the stuffed cabbage in our warm and cozy den, watching a marathon of streaming episodes of our favorite shows.
Once the snow stopped we started shoveling. We’re still shoveling as I write this, more than 18 hours after the record snowfall ended. But we’re grateful for many things – our power didn’t go out, all of our family and neighbors are safe, and we still have some of the stuffed cabbage left to eat tonight.
This dish is old school. It takes a long time to prepare and cook. Multi-tasking had not yet been invented when my grandmother and mother folded their cabbage rolls. You might get on your smartphone once it goes in the oven. Before then, just turn on good music and enjoy the process of putting the stuffed cabbage together.
The stuffed cabbage has a mild sweet-and-sour flavor. With the proportions and directions handed down in my family, there is just enough sauce to give each roll a spoonful as you plate it. If you want more sauce, cook it covered for a longer part of the specified cooking time.
It’s a one dish supper, with vegetables (cabbage and tomatoes – yes I know tomatoes are really a fruit), meat, and rice. We enjoyed the cabbage rolls with just challah and a glass of red wine. Add a salad if you must – just don’t feel obliged.
The ingredients are simple.
The principle is one people of any ethnicity can relate to – stretch the meat with rice, and cabbage. Then cook it in sauce to make a hearty meal.
Cabbage is easier to work with than you might think. After you cook it to make the leaves pliable, you simply shave off the thick part so the leaves roll more easily.
The cabbage rolls on their own would be rather plain; once stewed in the sweet-and-sour sauce, they are divine.Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Memory Lane Comfort Food and is hosted by Lana Stuart who blogs at Never Enough Thyme.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Memory Lane Comfort Food
- Cheesy Spinach Dip from That Skinny Chick Can Bake
- Welsh Rarebit Crostini from The Wimpy Vegetarian
- Stuffed Cabbage from Mother Would Know
- Chole Aloo (Chickpas & Potatoes) from Spice Roots
- Old-Fashioned Chicken Pot Pie (Gluten Free) from The Heritage Cook
- Chicken and Rice Casserole from Miss in the Kitchen
- Texas Tater Tot Casserole from Stetted
- Chings, Junior Style (Copycat Recipe) from Pastry Chef Online
- Chicken Cordon Bleu All Roads Lead to the Kitchen
- Chicken Nilaga-Boiled Chicken Stew from Asian in America
- German Chocolate Cake with Rum Glaze and Buttercream from Creative Culinary
- Pineapple Upside Down Cake from Never Enough Thyme