Jo’s recipes

I can’t think of sukkot without stuffed cabbage. A warm little parcel to keep you snug in the sukkah is a household classic. 


The mince:

  • Olive oil
  • 1 red onion
  • 2-3 garlic cloves
  • 1 aubergine 
  • 1 tin of chopped tomatoes 
  • 2 tbsp tomato purée  
  • 2 tsp cumin
  • 1 tsp paprika 
  • Handful of parsley 
  • 1/3 a pack of ‘mince’ (Linda maCartneys ‘shredded duck’ is my favourite)
  • can add BBQ sauce or soya sauce 
  • salt and pepper

Dice the onion and aubergine. Fry the onion till soft then add the aubergine and garlic with a little extra oil. Follow with the cumin and paprika. Colon till soft. Add the chopped tomatoes and purée. Leave for 15 mins on a low light. Then add the ‘mince’ and parsley and cook for a further 15 mins.
Add a little pre cooked rice to the mince.
Boil the cabbage in until soft and the leaves separate.

Make a tomato sauce topping

  • 1 tin of tomatoes 
  • 1 onion
  • 3-4 garlic cloves
  • 1 tbsp oregano 
  • 2 tbsp tomato purée 
  • 1 steamed beef tomato (peel the skin off)

Stuff a large serving spoon of mince in to the cabbage leaf and fold into a parcels. Place in a baking tray and cover with tomato sauce. Cook for 30 minutes.