Mains |
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
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Stuffed Cabbage
This is my favorite Stuffed Cabbage recipe. It’s from the beautiful coffee table book, Eating Delancey, a love letter to the lower East Side. But first, avoid the work of boiling the cabbage by tying a whole large head in a plastic bag and tossing it in the freezer for at least several days to make sure it’s frozen all the way through. The night before, defrost it, still in the bag. The leaves will be pliable enough to roll without tearing.
The recipe calls for ginger snaps, which are hard to find pareve (without dairy). To achieve the same flavor, dissolve 1 TBSP molasses, 1 tsp powdered cloves, and 1 TBSP powered ginger in a ¼ cup boiling water. For a vegetarian version, make a rice filling with diced cooked carrots, cabbage, onion, celery plus the eggs and breadcrumbs.
Click here to print.
This is my favorite Stuffed Cabbage recipe. It’s from the beautiful coffee table book, Eating Delancey, a love letter to the lower East Side. But first, avoid the work of boiling the cabbage by tying a whole large head in a plastic bag and tossing it in the freezer for at least several days to make sure it’s frozen all the way through. The night before, defrost it, still in the bag. The leaves will be pliable enough to roll without tearing.
The recipe calls for ginger snaps, which are hard to find pareve (without dairy). To achieve the same flavor, dissolve 1 TBSP molasses, 1 tsp powdered cloves, and 1 TBSP powered ginger in a ¼ cup boiling water. For a vegetarian version, make a rice filling with diced cooked carrots, cabbage, onion, celery plus the eggs and breadcrumbs.
Click here to print.
Ingredients
4-5 LB head of cabbage, previously frozen & defrosted Meat Filling 2 LBs ground beef 2 eggs, beaten 1/3 C rice, parboiled for 3 minutes or pre-cooked 1 C breadcrumbs 1 small onion, grated Salt & pepper Sauce 1 medium onion, minced 2 TBSP oil 28 oz can imported Italian tomato puree 1/3 C raisins 1/3 to 1/2 C brown sugar Freshly squeezed juice from 2 lemons Salt 6 ginger snaps soaked in ½ C water |
Directions
Preheat oven to 325 degrees. Prepare Cabbage 1. When cabbage is thoroughly defrosted, cut out the core from the bottom. 2. Carefully peel leaves away, starting with the outermost leaves. 3. On the largest leaves, carefully slice off the back of the large rib to make the leaf flatter, while leaving it whole. 4. Continue preparing the leaves until you get to the inside where they are too small. Set the rest of the cabbage aside. Make the Rolls 5. In a large bowl, mix the filling ingredients together. 6. Use ¼ to 1/3 C filling per leaf. Place at the bottom of the leaf and roll, tucking the sides in. Don’t roll too tightly; par-boiled rice will expand a little during cooking. 7. Lay the rolls, seam side down, on a parchment lined baking pan. 8. When the filling is gone, chop up any remaining leaves and cabbage. Place in the bottom of a baking dish large enough to hold all the rolls. 9. Carefully move the rolls to the baking dish. Sauce 10. In a small saucepan, heat oil over medium heat; sauté onion until translucent. 11. Add tomato, raisins, brown sugar, lemon juice, salt, & ginger snaps. 12. Bring to a simmer for 5 minutes. Taste and adjust seasoning. If it’s too sweet, add more lemon juice; too sour, add more sugar. Assemble 13. Pour the sauce over the cabbage. Shake the pan to make sure sauce gets to the bottom. Cover with foil. 14. Bake at 325 degrees for about 2 hours. Serve hot. |
Traditional Ukrainian Varenyky
Adapted from thehouseandhomestead.com
Yield 6-8 dozen
This recipe called for 5 pounds of potatoes plus 1 pound of cheese and yields 12 to 15 dozen pieces. Because making varenyky is such a laborious process, Ukrainian women often gather to make a lot and freeze them for later. I divided the recipe in half. If you want, you can divide the filling part of the recipe again to make half savory and half sweet. Serve both versions with sour cream. For the potato-filled version, you can add the caramelized onions to the filling or serve them on top. For sweet ones, follow directions, but use canned lekvar or fruit pit filling. If using filling like apple or cherry pie filling, remove some of the gooey gel and chop the fruit so it will fit into the dumpling.
Click here to print.
Adapted from thehouseandhomestead.com
Yield 6-8 dozen
This recipe called for 5 pounds of potatoes plus 1 pound of cheese and yields 12 to 15 dozen pieces. Because making varenyky is such a laborious process, Ukrainian women often gather to make a lot and freeze them for later. I divided the recipe in half. If you want, you can divide the filling part of the recipe again to make half savory and half sweet. Serve both versions with sour cream. For the potato-filled version, you can add the caramelized onions to the filling or serve them on top. For sweet ones, follow directions, but use canned lekvar or fruit pit filling. If using filling like apple or cherry pie filling, remove some of the gooey gel and chop the fruit so it will fit into the dumpling.
Click here to print.
Ingredients
Savory Filling 2.5 LBs large russet potatoes ½ LB sharp cheddar cheese, grated 1 medium onion, diced, sautéed long & slow in butter until golden brown Sweet Filling 1 can prepared lekvar (prune) or fruit pie filling without the saucy part Dough 3 cups all-purpose flour 1 tsp salt 1C warm water (potato water from filling is the best) 1 TBSP vegetable or olive oil 1 large egg lightly beaten |
Directions
Make Savory Filling 1. Peel potatoes; boil in salted water until soft enough to mash. 2. Drain well. Reserve 1 C of potato water for dough. 3. Return potatoes to pot; add cheese & sautéed onion. Mash until smooth and all ingredients well combined. Place filling in the fridge to cool. Prep filling ahead of time and let it cool overnight if possible. Otherwise let cool for at least an hour or so while making the dough. Make dough 4. In a large bowl of a mixer, sift flour & salt. 5. Mix water, oil, egg. Pour half into the flour. Mix & slowly add the remaining liquid and continue mixing until flour & liquid are combined. You may need to add a small amount of either flour or water, depending on the consistency of the dough. You should end up with a ball of dough that is very pliable but not sticky. 6. Wrap dough in plastic; let dough rest for at least 30 minutes. Assemble 7. Divide dough in half or thirds, keeping unused dough wrapped until needed. Flour the table or counter lightly & roll dough to about 1/8 inch thickness. 8. Cut the dough in rounds using a biscuit cutter or a small, upside down drinking glass – about 3 inches across. 9. Cup a round in one hand; fill with about one tablespoon filling. Seal the edges of the dough together with your fingers. Pinch the edge to make little ridges, making sure the seal is tight or your filling will leak out when you boil the varenyky. Lay pieces flat on a parchment lined baking sheet, not touching one another. 10. To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top. 11. If eating right away, use a slotted spoon to remove them from water & drain before transferring to a serving bowl. Top with onions, if you didn’t put them in the filling. Pass sour cream to top. 12. To freeze for later, remove cooked varenyky from water with slotted spoon & again, lay on parchment covered baking sheet. Let cool; put sheet in freezer. When dumplings are frozen, move them to an air-tight container. |
Shakshukah - P| VEG | GF
Makes 2 servings A quick, one-pan meal that is satisfying and healthy. Click here to print. Ingredients 1 medium onion, chopped 1 red bell pepper, chopped 3 cloves garlic, sliced very thin 2 TBSP extra virgin olive oil Seasonings – I don’t usually measure, but about a teaspoon of everything except the red pepper flakes, which should be less Chili powder Cumin Red pepper flakes Kosher salt Freshly ground black pepper 2 TBSP tomato paste 14 oz can tomatoes, petite diced or chopped ½ tsp sugar 4 eggs Handful fresh parsley, chopped Directions
Serve with pita or toast. |
Chick Pea Almond Stew
P | VEG | V | GF Makes about 10 servings Each serving is ½ cup kasha and 1 cup stew Note: The heat in any hot pepper is mostly in the ribs, especially close to the seeds. To adjust the heat of a dish to your taste, remove all, some, or none of the ribs and seeds. Wear gloves when handling hot peppers. Click here to print. Ingredients for Stew 1 med onion, diced 1 red bell pepper, diced 1 carrot, diced 1 jalapeno, diced 4 cloves garlic, smashed & chopped 3 TBSP canola oil 1 tsp paprika ½ tsp cinnamon ½ tsp turmeric ¼ tsp ground allspice or 8 whole allspice 2 x 14 oz cans unsweetened light coconut milk ½ cup unsweetened almond butter 1 x 14 oz can diced tomatoes 2 x 14 oz cans chickpeas, drained ¼ to ½ lb fresh spinach About 1/3 cup sliced or slivered almonds, toasted in a dry pan Salt & pepper to taste Fresh lime wedges For Kasha 2 cups buckwheat, medium or coarse grind 2 eggs 4 cups vegetable broth, seasoned 1 TBSP oil Directions for Stew
Directions for Kasha
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Israeli Kabobs - M
Serves 4 to 6 You can substitute ground lamb, turkey, or chicken for all or some of the beef. If using ground turkey or chicken, add 1 tablespoon olive oil to the mix. Click here to print. Ingredients 1 lb ground beef 1 C parsley, chopped 2 TBSP cumin 1-2 garlic cloves, chopped very fine ½ TBSP kosher Salt 2 TBSP cold water Directions
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