From South Side Chicago to Tucson: Stuffed Cabbage, Sauerkraut & Family Roots

In this episode of Jenn Seasly's Foodlore, we sit down with Tucson's own Rocco DiGrazia—chef, pizzaiolo, and keeper of one unforgettable family recipe. Rocco takes us back to the South Side of Chicago, where his Slovenian grandmother taught him how to make her legendary stuffed cabbage rolls: tender leaves, bacon-fried onions, caraway, sauerkraut by the handful, and twine-tied bundles simmered low and slow until the whole house smelled like home. We explore how immigrant food traditions evolve, why cabbage appears twice in this recipe (a true power move), how regional influences—from Austria to Italy—shape Slovenian cooking, and the universal truth that humble dishes often hold our biggest stories. ​ This episode feels like a warm bowl of heritage, nostalgia, and a little cabbage wisdom. And yes—there's even a cameo from the eternal New York-vs-Chicago pizza water debate.