Stuffed Cabbage Bolognese

Written by chanie on October 22nd, 2016

A couple of months ago, the kosher culinary school that I attended sadly closed down. I remember bumping into another alumni and we shared our disappointment in the school’s closing. “Do you realize,” she said, “that our diplomas aren’t going to be worth anything anymore? Don’t you care?” I thought for a minute and realized, that no, I didn’t care, because it wasn’t really worth anything to me to begin with.

Being a Chef isn’t something you learn and file away in a drawer. It’s something you become, irregardless of schooling. A true chef never stops learning. They are constantly honing their skills, reading, watching and improving. I don’t need a piece of paper to show that I went to culinary school. The love that I put into my dishes, the effort that I put into my technique and the taste of the finished product is all a testament to my knowledge and understanding of food.

And still, I have a hard time calling myself a Chef. I have so much more to learn. I’ve never worked a restaurant kitchen. Never smoked a piece of meat. Never butchered anything. OK – never butchered anything correctly. Forgot how to break down a fish. Have yet to make a Thanksgiving turkey. Chef? I think not.

I so strongly believe this, that in the hundreds of cooking classes I’ve given around the country, I refuse to wear a Chef’s jacket and wear an apron instead. I feel like I’m a cook, just like my audience, and we’re learning together.

It’s this attitude that has allowed me to learn about interesting dishes and techniques, not necessarily from other Chef’s, but from average cooks. I’m always open to chatting about food and recipes, and hearing what’s cooking in other people’s kitchens. I’ve come home with amazing recipes from people I bump into in the supermarket, or on the train. I belong to lots of Facebook cooking groups and I love to browse through the Pages and see what’s cookin’ in other peoples kitchens.

Alas, and getting back on track here… that’s precisely how this recipe happened. I saw a recipe for an unstuffed cabbage with noodles made by Danielle Cooper Lader on the What’s for Supper Facebook page and it looked so amazing that I had to try my own version! I used my Bubby’s amazing cabbage & flanken soup recipe as my starting point and just went from there! It’s kind of a cross between lokshin and cabbage and stuffed cabbage, both popular Hungarian dishes that I grew up eating. And you know me and mashup recipes. This one is a winner!

In five years of blogging, this is my first time posting on a Saturday night, I just really wanted to get this up for you in time for the seconds days of the Chag! Soooo much easier than stuffed cabbage, and dare I say even more delicious. Chag Sameach!

Related Recipes:

Bubby’s cabbage soup with flanken
Passover stuffed cabbage
how to stuff cabbage
spaghetti squash bolognese
veal marsala bolognese

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21 Comments so far ↓

  1. Tamar says:

    Looks great! We made your bubby’s cabbage soup for the first days and it’s on the menu again for the second days. Yum!

    • chanie says:

      I’m so happy to hear that! This is the first year that I haven’t made it! We opted for mushroom barley soup instead for the first days, and made this one for Shabbos, which was a nice change. Chag Sameach!

  2. Raizy says:

    Love this Chanie! Was planning on making this for second days- this recipe looks way better. Any thoughts on doing it in a Crockpot? How would you modify?

    • chanie says:

      Hey Raizy! I find that recipes with little to no liquid work best in the crockpot. If you want to try, omit the 1/2 cup of water and let it cook on low for a long time. Good luck and let me know how it goes!

  3. Chaya says:

    I saw ur pic on Friday on instagram and was dying to try it. Checked the blog Friday and tonight and it wasn’t there so I went abt defrosting meat to make a recipe I found that looked similar… when I saw ur post that the recipe was up I nearly danced for joy. It’s made and looks amazing (had all the ingredients in the house… divine intervention?!? Even leftover noodles from shabbos soup!!!) thank you for so taking the time to write it up tonight .. def very much appreciated :))) have a wonderful yom tov!

  4. Malky says:

    Looks incredible! Gonna try it out:) how many oz cans for the tom sauce and whole tomatoes

  5. Rifkis Petite Treats says:

    Sounds YUM!
    Is there a specific size can for the tomato sauce & diced tomatoes?
    Thanks!

  6. Rhianon says:

    Wow, this looks really good! I wonder how it would taste with Bubbies sauerkraut in place of the regular cabbage? I’ll have to make this soon!

  7. Raizel says:

    Hi. Just bumped into your blog…looks incredible! Is there a way i can contact you privately?

  8. Elisheva says:

    Made this for the first time tonight – my kids are loving it and it was so easy to make.

  9. Sara says:

    Can I freeze this?

  10. Hadassah says:

    I just made for Y”T & my usually picky kids LOVED this! Thanks for such a delicious & *easy* recipe.

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