This recipe is part of Asif’s Open Kitchen Project where cooks who were evacuated during the war are invited to a home in Tel Aviv to cook a dish that they miss from their own home. Would you like to participate in the project? Register here.
“My children could eat this cabbage cake every day, all day,” remarks Nurit Levy, 51. Since she and her family were evacuated from Kiryat Shmona to the Leonardo Plaza Hotel in Netanya, she’s had to forgo her own kitchen.
However, when she’s at home, Nurit is a frequent cook, preparing a variety of dishes cherished by her four children including schnitzel, fish, meatballs, kibbeh, and this renowned cabbage cake. “The hotel food isn’t anything special, and it gets monotonous after so many months,” she concedes. Today, Nurit is cooking up a taste of home in Shira Katz’s kitchen in Herzliya as part of Asif’s Open Kitchen Project.
Nurit adopted her cabbage cake recipe from her mother-in-law and it quickly became a staple in her kitchen. Typically, she fills it with a savory mixture of ground beef, onions, and pine nuts. However, for this occasion, she’s opted to make it parve so her family can enjoy tea and cake after.
“I usually reserve the cabbage cake for Fridays and holidays,” she shares. “Back home, I’d let it simmer on the hot plate on Friday mornings, allowing it to slow cook for a few hours until lunchtime, resulting in an incredible flavor. However, even the quicker version is still delicious. Cooking at Shira’s place was an absolute joy — I savored every moment.”
Nurit typically uses bouillon in the sauce, but you can use substitute stock.
Ingredients
1 medium-sized whole green cabbage
2-3 tomatoes, thinly sliced
1 onion, sliced
For the filling:
2½ cups basmati rice
2-3 tablespoons vegetable oil
1 tablespoon sweet paprika
1 tablespoon tomato paste
3 teaspoons salt
For the sauce:
2-3 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon tomato paste
1 liter (4 cups) vegetable or chicken stock
Preparation
- Place the cabbage in a large pot. Pour over enough boiling water so that the cabbage is submerged by at least 2 cm (1 inch). Cook until softened, about 10 minutes. Remove the cabbage, cut out the stem using a sharp knife, and gently separate the leaves.
- Meanwhile, place the rice in a bowl, cover with boiling water and let soak for 20 minutes.
- Line the bottom of a 32 cm (12 inch) non-stick sauté pan with the onion and tomato slices. Arrange cabbage leaves on top in an even layer so that they fold over the sides of the pot like a pie crust.
- Prepare the filling: Drain the rice and transfer to a bowl. Add the oil, paprika, and tomato paste and mix well. Season with salt to taste.
- Place the rice atop the cabbage leaves and lightly press the mixture down with your hands. Fold the cabbage leaves peeking out from the sides over the rice. Add more cabbage leaves on top to ensure the rice mixture is completely covered with cabbage leaves on all sides.
- Prepare the sauce: Mix the ingredients in a small bowl and pour over the stuffed cabbage. The sauce should cover the cabbage by about 1 cm (½ inch).
- Place a plate turned upside down over the dish, then cover with a lid and bring to a boil. Reduce to a low heat and cook for 1½ hours. Occasionally check the pot and add a little more boiling water if necessary.
- Serve immediately or transfer to a hot plate and slow-cook for an additional 4 hours. The cabbage will turn out much tastier. Alternatively, place in an oven preheated to 100C (200F) for 2 hours.
- To serve, carefully flip the cabbage cake onto a serving plate.
