There’s nothing like Passover to remind us where we come from. In many Jewish homes, Passover traditions are carried down from father to son, establishing the family’s customs and setting the standards for their Passover pantry.
Growing up, my family’s standards were quite stringent. We did not eat any processed ingredients, and we only used produce that could be peeled. My mother prepared simple syrup in place of sugar, and we seasoned our dishes minimally with kosher salt, no spices allowed. Thankfully, I married into a family whose customs were slightly more lenient. My in-laws allow a variety of fruits and vegetables, including cabbage, as well as some minimally processed foods, like tomato sauce.
When I spent Passover with my in-laws last year, I decided to pay homage to my roots by adapting my grandmother’s stuffed cabbage recipe for the holiday. While my grandmother would never have made this recipe for Passover, to me, it signifies the union of my husband’s familial customs with my Eastern European heritage. And that is precisely how we celebrate Passover.
Stuffed cabbage is popular in Ukraine and is known as holubtsi, which literally translates as “little pigeons.” Make some in solidarity with the Jews who were forced to flee their homes during this year's Russia-Ukraine war.