Name: Holishkes (Stuffed Cabbage)
Yield: Makes 7 pieces
Ingredients: 1 1/2 pounds chopmeat; 3/4 cup uncooked white rice; 1 cup finely chopped onion; 2 eggs, beaten; 1/2 cup water; 1 tablespoon finely chopped or crushed fresh garlic; 2 teaspoons salt; 1/2 teaspoon pepper; 2 cups plain tomato sauce; 1 1/2 cups finely chopped onion; 1/2 orange, chopped with peel into 1/2-inch pieces; remove pits; 2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits; 1/2 teaspoon cinnamon; 1 cup white sugar; 1/2 cup brown sugar; 1/2 cup white vinegar; 2 cups water; 1 1/2 teaspoons salt; 1 large lightweight young green cabbage; 1 medium green cabbage. You'll need 4 cups (if you don't have enough, supplement with leftovers from the large cabbage).

Editor's note: This recipe is reprinted from The Second Avenue Deli Cookbook, by Sharon Lebewohl and Rena Bulkin.

On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods—most notably holishkes, but also kreplach, stuffed peppers, and strudels—are served to symbolize abundance. Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars. There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation.

Note: When you're confronted with a bin of cabbages, you'll notice that some are quite light, whereas others have the heft of bowling balls. Choose the lightest ones for stuffing; their leaves peel off much more easily.

Recipe notes

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