Memories of childhood Sukkot

By Chef Dalia

As I try to regain some composure after the loss of my parents, I also enter the joyous holiday season of Sukkot. Among all ‘festivals of joy,’ Sukkot is specifically designated as the “time of our joy,” and its celebration is greater than that of other holidays. Song and dance permeate each day of this holiday, growing in intensity with each passing day.

After experiencing such a sad Rosh Hashanah and Yom Kippur this year, the first holiday without my mom and dad, I never thought I’d also be celebrating Sukkot all alone without my parents at my side to enjoy the festive meals. Losing a parent is never easy but the first Rosh Hashanah after the death of both of them is a special kind of difficult.

Sukkot has always been one of my favorite holidays. I love purchasing the four species and decorating my sukkah with chains and decorations made by my boys. Normally, I invite lots of friends and family to enjoy the myriad dishes and treats I prepare every year to celebrate.

So, I started getting organized and prepared my beloved holiday’s challah ahead of time, so I could send it, together with other treats, to all of my friends and relatives in time for the holiday. I decorated my sukkah just as I would any other year in an effort to forcefully create some happiness and joy.

You may be asking if I was successful in my try. For me, other than being together with loved ones, what makes each holiday special are the traditional foods we eat each year in the sukkah. And that’s what I did – I made everything I would have prepared in a normal year. This is my way of getting through such a difficult period.

There aren’t too many dishes specifically identified as foods traditionally eaten on Sukkot. Sukkot dishes usually include vegetables, and it is also common to prepare hot dishes that can be served outside that won’t get cold too quickly, such as stuffed vegetables. Of course, the stuffed cabbage is always on my table in the sukkah. I never skip it.

In my memories of childhood Sukkot, we always had a sukkah. It was exciting for lots of reasons, but stuffed cabbage was a given. My mother was the one responsible for the recipe at Sukkot meals, serving it alongside other recipes. I remember her making the stuffed cabbage when she would visit me. It was a food she cooked with love and to show my family that she cared for them.

The recipe below is for my mother’s stuffed cabbage dish, perfect for serving in the sukkah and one of my all-time favorite dishes. This recipe for Moroccan stuffed cabbage rolls is such a delicious alternative to traditional cabbage rolls. A little Moroccan spice is added to the ground beef mixture and deliciously spiced Moroccan tomato sauce is used as the sauce topping.

Moroccan Stuffed Cabbage Rolls

Ingredients

• 1 large head savoy cabbage

• 1 cup water

• 1 Tbsp. oil

• 1/2 cup rice

• 2 lbs. ground beef

• 3 cloves garlic, finely minced or grated

• 1 medium onion, finely minced or grated

• 1 egg

• 1/2 cup raisins

• 1/4 bunch parsley

• 1/4 bunch cilantro, chopped

Tomato Sauce

• Oil

• 1 onion, minced

• 8 cloves garlic, minced

• 2 Tbsp. harissa paste (optional)

• 1/2 tsp. cinnamon

• 1/2 tsp. cumin

• 1/2 tsp. black pepper

• 1 tsp. salt

• 28 oz. can crushed tomatoes

Spice Mix

• 1 tsp cinnamon

• 1/2 tsp. allspice

• 1 tsp. sweet paprika

• 1 tsp. salt

• 1/2 tsp. black pepper

• 1 tsp. ground cumin

1) Bring a large pot of water to boil.

Directions

1) Bring a large pot of water to boil.

2) Cut the thick core out of the center of the cabbage and very carefully peel the leaves of the whole head – the amount will differ depending on size.

3) Blanch leaves for about 30 seconds to 1 minute each and place on paper towels once finished to absorb the water. Set aside.

4) Make the rice: In a small saucepan, add 1 cup of water and 1 Tbsp. oil. Bring to the boil, add 1/2 cup rice and cook for approx. 15 minutes. Drain, rinse with cold water and set aside.

5) Make the tomato sauce: Heat oil in a tall pot on medium heat. Sauté onion, garlic, harissa paste (optional), cinnamon, cumin, black pepper and salt for 10 minutes.

6) Add the tomatoes, Turn the heat to low and allow sauce to simmer for 15 minutes while you make your filling.

7) Make the filling: In a medium to large mixing bowl, add 2 lbs. ground beef (raw); spice mix of cinnamon, allspice, paprika, salt, black paper and cumin; garlic; onion; ras el hanout; egg; raisins; parsley; cilantro; and cooked rice. Mix together to make your filling.

8) Starting with your largest cabbage leaf, place a generous spoonful of filling at the base of the leaf, fold in the sides and roll up the leaf, sealing it well. The amount of filling will vary based on the size of each cabbage leaf, but make sure it is fully sealed inside.

9) Gently place the rolled cabbage leaves in the sauce, seam side down. Repeat with the remaining filling, nestling the rolls tightly along the base of the pot to secure them, and then layering on top.

10) Once all leaves are in the pot, press down to make sure they are covered with sauce. Then cover the pot and simmer on low for 2 hours or until the cabbage leaves are easily pierced with a knife.

11) Serve warm.