Shabbat in the Sukkah: Syrian Sweet-and-Sour Stuffed Cabbage

Syrian Stuffed Cabbage: so sweet, so sourAs was previously noted by the clever Dale Raben, traditional Sukkot dishes are filled foods, like stuffed vegetables, which symbolize a bountiful harvest. Also common are dishes that are easy to transport from kitchen to sukkah, such as casseroles. Hence, my offering for this year's Sukkot Shabbat: Syrian Sweet-and-Sour Stuffed Cabbage. Healthy and delicious, this dish is full of complimentary flavors. The savory stuffing is made with home-soaked chickpeas, long-grain rice, and fresh cilantro, mint, and parsley. The sweet-and-sour, tomato-based sauce includes fresh lemon juice, lekvar, and raisins.

Mon Cuisine: Vegetarian Stuffed CabbageGrowing up, stuffed cabbage was an Ashkenazic meat dish, so when I embraced vegetarianism, it seemed as though I was out of luck. At some point I discovered Mon Cuisine's meatless version, which proved to be a surprisingly satisfactory substitute. Made with soy protein and brown rice, the frozen entrée sufficed until I went totally vegan. Because it's made with egg white powder, I had to cross it off my shopping list.

I set out on a holy quest to find a totally tasty, veritably vegan recipe, and it wasn't long before I made the happy discovery that Sephardim use various vegetarian fillings in their stuffed cabbage dishes. Bingo! Thank you, Sephardim! The recipe that follows, Syrian Sweet-and-Sour Stuffed Cabbage, is from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, by Gil Marks.