July 29, 2014
Author: Michael Keats
Stuffed cabbage was a Schoen family favorite for many years. This Polish-Jewish heirloom recipe was a specialty of Dr. Keats’ “Nana Ruthy” and her two sisters. For special occasions, Shabbos and Yom Tov, they would prepare the dish by rolling each cabbage lovingly by hand and securing each roll with a toothpick. Ruthy’s grandson simply “deconstructed” the original recipe, making it more time efficient and easier to prepare.
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.
Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.