Melted green cabbage from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 150) by Adeena Sussman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • jenmmcd on July 14, 2025

    Love this recipe. It’s a family favorite. I have found that one good sized cabbage is plenty.

  • meginyeg on August 24, 2021

    I had too much cabbage and too small a pan so the cabbage didn't caramelize. It was only ok due to this. I might attempt again with a smaller cabbage.

  • hbakke on January 12, 2020

    Really tasty recipe. I followed the recipe exactly, but with probably too big of cabbages so they didn't all get carmelized as much as I would have liked. The browner bits were the tastier part so I would try to get them more browned next time. Overall a low maintenance dinner served with some buttered, crusty sourdough. And I used sour cream in place of the creme fraiche.

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