I am always struck how the foods of the high holiday season are sweet, but not just sweet. The sweetness is overlayed with a bit of spice or sourness. Like life itself, like our memories it's all a bit more complicated than it seems on the surface. I started our holiday cooking by getting the cabbage ready to stuff. This used to be a task that led to lots of cursing and torn cabbage leaves. I finally, after maybe thirty years of making stuffed cabbage figured out that the secret to peeling cabbage leaves is to ruthlessly core the cabbage. As you steam the cabbage keep cutting away at that core. The leaves will fall away with ease. Stuffed cabbage needs a long slow cook. You prepare the pan by adding the tough center ribs of the cabbage leaves to the bottom of the pot. it keeps your precious cabbage rolls from burning. This is also a dish where every bit of the cabbage gets used. There is no waste. After many hours of simmering in the oven you end up with th...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.