The last five years have seen a cabbage renaissance and we are, frankly, delighted. Of course, stuffed cabbage is an absolute must-eat to mark the start of fall, but this versatile veg’ makes for a number of delicious dishes — from rich soups to sprightly salads to unexpectedly great schnitzel — that you can enjoy all year long. So go forth and enjoy these 13 Jewish cabbage recipes from the shtetl and beyond…
Stuffed Cabbage
Cabbage stuffed with rice and ground beef, slow-cooked in a sweet-sour tomato sauce is the ultimate Ashkenazi comfort food. Great for warming you up while you’re freezing your kishkes in the sukkah, or anytime you need a pick-me-up.
This unorthodox, yet oh-so Ashkenazi, mash-up of stuffed cabbage and kraut lokshen (cabbage noodles) is just as hearty, savory and delicious as the original dish but way easier to prepare.
This cozy dish substitutes the usual ground beef with “meaty” eggplant, with excellent results. Top with parsley, dill and a dollop of sour cream, and serve with creamy mashed potatoes.
A few unexpected twists (Instant Pot! Napa cabbage!) yields a melt-in-your-mouth stuffed cabbage that’s ready in under two hours.
Soup
Think of this as a cabbage-y twist on a meat borscht: rich, comforting and full of golden goodness.
We’ll let Christine’s 5-star review do the talking: “My chicken is cooking. My matzah balls are in the fridge. Such an easy recipe to follow! My kitchen smells divine. Thank you! Our dinner tonight is set! Perfect!”
This buttery, garlic-y soup is just what you need on a cold winter’s night. Top with sour cream and serve with black rye bread for the most authentic eating experience.
Sauerkraut & Salad
For centuries, fermented vegetables were a staple of the Ashkenazi diet. Fermented cabbage, aka sauerkraut, is one of the best-known for good reason: It’s easy to make at home and gloriously good for your gut.
9. Purple Cabbage and Fennel Sauerkraut
Ready after four or so days, this vibrant fermented condiment lasts for months.
10. Health Salad
Aka Claremont or Vitamin salad, sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell pepper and cucumber are a fixture of New York Jewish delis. Serve with basically any meal for a satisfying crunch and burst of color.
Surprise!
Traditional dumplings were replaced with egg noodles when Jewish immigrants arrived in the U.S., making for a quick and easy weeknight dinner with a delightfully smokey streak.
These may be better than chicken schnitzel, and we love chicken schnitzel. Easy, rich and oh-so-satisfying, this recipe is worthy of your weekly dinner rotation.
We love a meal you can eat on-the-go, and these empanada-like hand pies hit the spot every time.
