Stuffed Cabbage 2

Stuffed Cabbage
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The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Gertrude Shankman

Why I LOVE THIS RECIPE: I chose the stuffed cabbage recipe because you can freeze the dish thereby preserving it for longer and because my grandchildren always loved this recipe! My family loves the dish even to this day. This is my own recipe but the preparation has changed over time. My mother introduced this recipe to me when I was a child. When I got married, I changed it up a little and made it my own way. I served this dish often, with “no age limit” – everyone loved it regardless of age. There are many wonderful memories this recipe has brought to my life: making it, freezing it, changing it up, cooking it and passing it around to the next generations. My memories of this dish are still alive. Whenever I eat or make this recipe, I think of everyone, especially my grandchildren. With my father from Austria and my mother from Poland, everyone should enjoy this international recipe.


One head of cabbage
1 pound ground beef
1 egg
1 onion chopped
2 cloves of garlic
1 can tomato sauce

Place the head of cabbage in a plastic bag and place it in the freezer overnight.

Mix the ground beef with one egg, one chopped onion and 2 cloves of chopped garlic. Mix well.

Take out the cabbage and separate the leaves.

Put a tablespoon of the ground beef mixture in each leaf then fold the cabbage leaf to cover the beef.

Line a pot with several cabbage leaves and cover with stuffed cabbage. Add one can of tomato sauce.

Cook gently at 325º F for at least one hour.

Add lemon and sugar to taste after the first half hour.


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