It's the new Jewish Year 5772 soon and Chuck and I got into the spirit with a recipe from the October 2011 Saveur for holiskes, stuffed cabbage. Only Chuck has the patience to stand over a pot of boiling water to peel off cabbage leaves as they cook, then measure out a rich, savory filling of ground meat, raisins, and spices, roll up each leaf, and carefully pack the roasting pan. We'll be eating these until close to our Christian New Year; luckily, they just get better as they age!
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