This recipe is in memory of journalist Shireen Abu Akleh. She was a Palestinian journalist workinh for Al Jazeera. Shireen had exposed crimes committed by the Israeli government. While covering a refugee camp in Jenin, she was murdered wearing the gear with press written on it clearly.
My late mom made stuffed cabbage. Yuk! I couldn’t stand it growing up. It had rice in it and it was just weird. Then the tomato sauce. No thank you.
Had she made thiis version I probably would’ve devoured it. It has all the classic Arabic spices of allspice, nutmeg, sumac, turmeric, caraway, cardamom, and a spice mix called Baharat. If you haven’t smelled Baharat you are missing out. It’s delicious.
Traditional lamb or veal would be used. However, back in reality where that’s not affordable. Just Jas used ground beef. I am sure ground turkey or chicken would work. However, I have ground pork. I know… I know Muslims don’t eat pork. My saving grace is I am not Muslim.
Let’s talk cabbage. While my mom used regular green cabbage, and I am sure you could, Jas recommended either savoy or napa cabbage. Process is the same. Peel cabbage, blanche and trim the hard core off of them. Then fill with meat mixture. Like my late mom Jas simmers them in the oven. Jas does something my mom didn’t. Jas uses slice tomato and eggplant between each cabbage roll. Of course, there’s a sauce with broth base as opposed to tomato based.
I hope you will consider making this. I will be planning on making it in the Fall. I don’t do a lot of oven baking in the summer. It’s hot and I don’t like to run the air conditioner if I don’t have to.
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