Ready, Stuff, Roll for Chanukah aka NOT your Nana’s Stuffed Cabbage

Giveaway is now CLOSED. BUT please keep on reading and find the scrumptious recipe at the end of this post.

Sometimes the mere suggestion of a twist on tradition is enough to get me going in the kitchen.  And I wasn’t even thinking about Chanukah yet.

On the last day of the  outdoor Westport Farmers’ Market in November, organic farmer, Patti Popp of Sport Hill Farm, beckoned me to come check out her pile of brussel sprouts still firmly attached to their stalks.

My focus shifted as I noticed the generous, fan shaped LEAVES fanning out at the tip of these nobby supportive stalks.

THE LEAVES?  I had never given them a moment’s notice, and likely had never even seen them before.  They were both  dusty and vibrant and Patti encouraged me to experiment with these lovelies as wrappers for whatever filling I saw fit.

So I turned to a traditional Eastern European Jewish recipe for stuffed cabbage and adapted it to my liking, which is to say just a hint of traditional sweet and sour with a more assertive Middle Eastern kick.  These leaves were much easier to handle than cabbage. Their deep dusty green suggests that they are  more nutritious and they don’t need to be pre-cooked the way cabbage does.

Best of all, there is none of that weird, cabbage shtink permeating the kitchen. The reward was a more toothsome, deeper vegetal taste and a brighter, easier to handle wrap encasing this simple filling. I kept the filling  for the stuffed leaves at a ratio of 2:1, meat to brown rice, so you can leave room in your (ahem) carb allocation for more latkes to enjoy with this rich tomatoey broth.

M’s family is big on serving saucy dishes for Chanukah and I’ve come around to their  thinking. Deeply flavorful sauces provide crispy latkes (potato pancakes) with  glistening richness: the perfect match for your perfectly browned latkes.

Adjust the proportion of sweet: sour: spicy  in this sauce so it pleases you.  Once it all bubbles for a bit and comes together, it will only get better as it sits in your fridge. Definately make enough for leftovers. Make your favorite latke recipe, and serve alongside these stuffed and rolled treasures.

Notes: I use Grow and Behold’s 90 % lean ground beef. All of their beef, chicken, lamb is certified OU Kosher, pasture raised and free of hormones and antibiotics. Check their site to learn more about ordering and read what I had to say about them in a previous post.

The Westport Farmers’ Market has moved indoors for the winter. Dates: Dec. 8-March 16 on Saturdays, 10-2 at Gilbertie’s, Westport, CT. Click here for more information and directions.

Stuffed Brussel Sprout Leaves

8-10 servings

Stuffed Brussel Sprout Leaves

This is a fun and flavorful twist on classic Jewish stuffed cabbage. The brussel sprout leaves are easier to manage and do not need to be pre-cooked. Feel free to play with the seasoning, making it more Middle Eastern by adding additional Ras El Hanout or cumin.


  • 1 lb. ground beef
  • 1/2 c. cooked brown rice
  • 3/4 t. salt
  • freshly ground pepper
  • 1 egg
  • 2 T. bread crumbs
  • 2 T. ras el hanout (Middle Eastern seasoning)
  • 1 finely chopped leek (not the dark green part) or 1 small onion, grated
  • Sauce
  • 3 T. olive oil
  • 28 oz. can crushed tomatoes
  • 5 1/2 oz. can tomato paste
  • 8 oz. can tomato sauce
  • 4-5 cloves chopped garlic
  • 1 chopped onion or 1 stalk chopped leeks (all but the dark green)
  • 2 T fresh lemon juice
  • 1/4-1/2 c. brown sugar (to taste)
  • salt and pepper to taste
  • wrappers
  • 15-20 leaves from the top of a stalk of brussel sprouts


  1. Warm olive oil in a broad bottom sauce pan.
  2. sauté onion or leeks until softened. Add chopped garlic and cook until softened but not brown.
  3. Combine 3 cans of tomato sauce, lemon juice, brown sugar, salt and pepper. Stir and simmer until combined.
  4. Add 1/2-3/4 c. water if sauce thickens too much. There should be enough sauce for all stuffed leaves to fit into bottom of wide bottomed pot. A second layer is ok but be sure there is enough sauce to dot on top.
  5. Meat mixture
  6. Mix all ingredients in a bowl. The mixture should be well integrated and chunky.
  7. Assemble
  8. wash and pat dry each leaf. Lay leaves out on a flat surface or plate. Put a small amount of rice/meat filling towards the end of each leaf and roll, tucking in the sides, if possible.
  9. Place each rolled leaf, seam side down, in simmering sauce. Arrange all rolled leaves neatly in the bottom of pan.
  10. Cover and simmer gently for 45 minutes.

And because everyone loves a party, I joined this super big one, with a long list of contributing bloggers. Together, we have created an array of recipes to help you celebrate. This first ever Chanukah Blog Party is hosted by Leah of Cook Kosher and Miriam of Overtime Cook. Check out these Chanukah themed recipes, treats and crafts from Jewish bloggers all over the world.


To help get everyone into party mode, we have a bunch of fabulous new cookbooks to giveaway! Leave a comment on this post for your chance to win one of:

2 copies of Susie Fishbein’s new Kosher By Design Cooking Coach (sponsored by Artscroll)

2 copies of Leah Schapira’s  Fresh and Easy Kosher Cooking (sponsored by Artscroll)

2 copies of Esther Deutch’s CHIC Made Simple (sponsored by the author)


Giveaway ends at 11:59 PM on Sunday, December 16th. Limit one entry per person per blog, so visit the other blogs for extra chances to win!

Prizes can only be shipped within the US. Entries must be accompanied by a valid email address in order to qualify.


How to enter: Leave a comment on this post and tell me what your favorite Chanukah treat or tradition is.


This is the second of many fabulous Holiday Blog Parties. If you would like to be added to the mailing list to participate in future parties, please email


Stop by the other blogs and check out these Chanukah Themed Recipes:



Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki

Daniel from Peikes Cookbook made Potato and Fennel Latkes Fried in Duck Fat With Chinese Five Spice Apple Sauce

Susan from The Girl in the Little Red Kitchen made Squash and Potato Latkes

Samantha from The Little Ferraro Kitchen made Ruby Red Beet Latkes with Cumin

Nechamah from TIforOA Food Ideas made Healthy Oatmeal Latkes

Liz from The Lemon Bowl made Traditional Potato Latkes

Yosef from This American Bite made Latkes & Brisket on Rye

Melanie from From Fast Food to Fresh Food made (I Can’t Believe They’re Crispy!) Baked Latkes

Laura from Mother Would Know made Three Variations of Sweet and Savory Latkes

Sarah from Crispy Bits and Burnt Ends made Kimchee Latkes

Shulie from Food Wanderings made Baked Panko Sweet Potato Leek Latkes


Donuts and Desserts: 

Miriam from Overtime Cook made Shortcut Cannoli with Chocolate Mousse Filling

Leah from Cook Kosher made 5 Minute Donuts

Estee from The Kosher Scoop made Tropical Fruit Fritters

Melinda from Kitchen-Tested made Sweet Steamed Buns

Amy from What Jew Wanna Eat made Homemade Dark Chocolate Sea Salt Gelt

Avidan from Baking It Up As I Go Along made Orange Olive Oil Cake

Tali from More Quiche Please made Glazed Chocolate Donut Holes

Amital from Organized Jewish Home made Mom’s Sour Cream Sugar Cookies

Princess Lea from The Frumanista made Túrógombóc

Stephanie and Jessica from The Kosher Foodies made Beignets

Gigi from Gigi’s Kitchen made Bunuelos: Mini Powdered Cheese Donuts 

Esther from Esther O Designs made Edible Menorahs

Patti from No Bacon Here made Hanukkah Oreo Balls

Shoshana from Couldn’t Be Parve made Churros con Chocolate

Shaindy from My Happily Hectic Life made Inside Out Apple Crisp

Eve from Gluten Free Nosh made Gluten-Free Hanukkah Sugar Cookies

The Gluten Free maven made Gluten Free Vegan Cake Donuts

Amy from Baking and Mistaking made Mini Cream-Filled French Beignets

Sarah from Food, Words, Photos made Chocolate Peanut Butter Cookies

Victoria from Itsy Bitsy Balebusta made Pure Vanilla Donuts

Vicky and Ruth from May I Have That Recipe made Dulce de Leche and Eggnog cream filled mini sufganiot

Dena from Oh You Cook made Poached Pears in Pomegranate Sauce

Michele from Kosher Treif Cooking made Tiramisu Cheessecake

Sharon from FashionIsha made Sparkly Chanukah Cookies


Appetizers, Soups, Sauces, Drinks and other Hanukkah Food:

Laura from Pragmatic Attic made Caramel Spice Applesauce

Jessie from Bread and Butter made Honey Spiced Hanukkah Martini

G6 from Guess Who’s Coming 2 Dinner made Sweet Potato Leek Soup

Claire from I Love Soup made Sweet Potato, Coconut & Lemongrass Soup

Jennifer from Juanita’s Cocina made Kugel

Liz from Kosher Like Me made Ready, Stuff Roll!

Shelley from The Kosher Home made Hanukkah Crafts and Printables



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    • You were an ambitious and brave new cook! I love the artistic aspect of the rolling and these brussel sprout leaves are much more pliable and forgiving than cabbage leaves. LMK how it turns out for you.

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    • Don’t you love approaching these traditional recipes with a little bit o’a twist?! Try these wonderful leaves as your wrapper next time you want to roll up some delicious filling.

  13. Wow, these look amazing. I have never seen brussel sprout leaves but your description sure makes me wish I had. I will have to try and seek them out. Maybe I will plant brussel sprouts just so I can have my own source!

    • Shoshana, LMK if you need help converting the filling to vegetarian. It would be easy to chop up whatever is seasonal (squash, onions..) and mix with the brown rice. I don’t know how tough it is to grow brussels but if you try it, send pics!! Watch your farmers’ market and I think you will find them, though. If not, ask your farmer to keep the leaves on!

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  16. my husband loves stuffed cabbage–he would be so happy if I made this! I look forward to homemade latkes every year (even if I am the one making them).

  17. I love the different sauce recipe. It sounds like it’s not too sweet.

    My favorite tradition is time with my family. I love getting to play with my kids, especially in front of a fire when it’s cold!

    • It was! I can’t wait to make it again. I’ll be on the look-out for the brussel leaves when I go to my farmers’ market. I am so lucky to have a year round market in my town!

  18. Wow. Brussels Sprout leaves. Who knew? Can’t wait to try this recipe. Thanks for the inspired tip and all of the great recipe links!

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