Thursday, August 26, 2010

A Kosher Cookbook Friday Night Chicken Dinner

Carrot Ginger Soup
Baked Herbed Chicken
London Broil
Mixed Veg Stirfry
Peach Galette
Fruit Salad
Ginger Snaps

**All recipes available for Kosher Cookbook App for iPhone and iPod touch**

Tuesday, August 24, 2010

Getting ready for Rosh HaShanah: Stuffed cabbage!

Stuffed Cabbage

The cookies give the cabbage rolls a fabulous sweet and spicy taste that is incomparable.


  • 3 medium green cabbages
  • 4 pounds chopped steak
  • 3 cups non-dairy bread crumbs
  • 3 eggs-slightly beaten
  • 5 large onions
  • 1 cup water
  • 1 tablespoon black pepper
  • 3 large beefsteak tomatoes
  • 1 box dark brown sugar
  • 12 ounces non-dairy gingersnaps
  • 3 large lemons


  • 6 quart soup pot
  • large stainless steel roaster with
  • cover
  • 2 large stainless steel roasting pans
  • Baster
  • large colander


1. Remove ragged outer leaves from cabbages. Cut one inch off stems and cut a deep X into each of them. Put one cabbage head, stem down, into soup pot. Add water to pot until it is ¾ full. Bring water to a boil. Boil cabbage about 20 minutes. Carefully remove cabbage from boiling water and place in colander. Rinse well with cold water. Separate as many leaves as will easily peel off. Return cabbage to boiling water for another 10 minutes. Rinse in cold water and peel off more leaves. Repeat one or two more times or until most of the leaves have been separated from the cabbage. Reserve remaining cabbage to scatter over the cabbage rolls. Repeat this process with the other two cabbages. Drain all the cabbage leaves very well.

2. While cabbages are boiling, peel and chop 2 onions finely. Peel and slice the other three onions. Set aside.

3. Mix chopped meat with chopped onions, eggs, pepper, breadcrumbs and water.

4. Arrange sliced onions on the bottom of roaster.

5. Forming cabbage rolls: Place one cabbage leaf on a flat surface. - the stem facing away from you. Take a small amount of chopped meat mixture and form a lightly packed log shape with your hands. Place the meat log about one inch away from the beginning of the cabbage leaf. Roll the edge of the leaf over the meat and continue rolling, tucking in the sides of the cabbage leaf until you have reached the stem. Repeat this process until all the meat has been rolled. Arrange cabbage rolls in concentric circles in roaster. Do not fill roaster more than two inches from the top. Divide recipe between two pans if you have to.

6. Slice tomatoes and place over the cabbage rolls. Chop any remaining pieces of cabbage and scatter those over cabbage rolls as well. Fill the roaster with enough water to skim the surface of the cabbage rolls. Bring water to a boil, cover, and reduce to a simmer. Simmer cabbage rolls about 1 ½ hours. Turn the cover a bit askew over the roaster if the gravy begins to spill over the top. While cabbage rolls are simmering, crush ginger snaps.

7. When cabbage rolls are done, remove them from the roaster and place them in a single layer in baking pans.

8. Preheat oven to: 350 F.

9. Add ground gingersnaps, lemon juice and brown sugar to gravy. Adjust seasoning to taste. Add more brown sugar or lemon juice as needed.

10. Ladle gravy over cabbage rolls. Reserve any leftover gravy in a separate container.

11. Bake stuffed cabbage for two hours or more, basting constantly until gravy has thickened and the stuffed cabbage is slightly glazed. Serve hot.

Note: Cool stuffed cabbage completely before freezing. Defrost for several hours before reheating.

Getting ready for Rosh HaShanah: Making and Freezing Vegetarian Stuffed Cabbage

I just love my grandmother's recipe for stuffed cabbage--the smell of it cooking just says 'High Holidays' to me. Because I have vegetarians at my table every year (most notably my daughter), I always make a batch that is purely vegetarian.
This year, I decided to eliminate a step and make my veggie cabbage a little differently and tt turned out really well.
This recipe makes about 16 rolls depending on how large or small you make them.
For freezing: Cool completely and divide into smaller pans depending on how many you need for each dinner. Be sure to label!

Vegetarian Stuffed Cabbage
14 oz. veggie meat (Gimme Lean)
1 cup minced onion
1 tsp. black pepper
1/3 cup water or more if needed to loosen meat
4-5 oz. ground pareve ginger snaps
2/3 dark brown sugar
juice of medium lemon
3 cups veggie beef broth
1. Mix veggie meat, onion, pepper and water together. Shape lightly into logs and roll them in par boiled cabbage leaves.
2. Scatter sliced onion and chopped cabbage on bottom of 13x9x2 baking dish. arrange cabbage rolls on top. Arrange thinly sliced tomato on top of rolls.
3. Mix veggie beef broth with ground cookies, brown sugar and lemon. Taste. Add more sugar or lemon if needed. Pour over cabbage rolls and place in preheated 375 F. oven.
4. Bake cabbage rolls about 1-1/2 hours basting every 15 min. until they are browned and glazed. Serve hot.

I'm in two foodie blog carnivals this month--Check out the other posts!
Wanderfood Wednesday
Real Food Wednesday

Wednesday, August 18, 2010

Salad & Quiche for Lunch this Shabbat!

Eggplant Quiche
Halibut Salad
Potatoes, Beets &Apple Sald
Easy Mixed Berry Tart

**All recipes available on the Kosher Cookbook App for iPhone**

Friday, August 13, 2010

Stuffed Zucchini Blossoms: Simple yet Exotic

With their bright yellow petals, zucchini blossoms are simply lovely to look at. If you've never experimented with edible flowers, these are a good one to try--they taste like a lighter version of the zucchini itself. These flowers are particularly special because they are so fleeting--they are only available for a few weeks in the summer months.
Don't be afraid of stuffing them--it's much easier than it looks! This is not an exact recipe, you will have to play with it a little bit to come up with the amounts that work for you!

Stuffed Zucchini Blossoms: Makes ~12 blossoms
Ingredients for filling:
about 1 cup ricotta
1/3-1/2 cup grated parmesan
1 egg yolk
salt & pepper to taste
a few sprigs of chopped basil
Ingredients for batter:
about 1 cup flour
a few sprinkles of Parmesan
1 cup club soda

Mix filing ingredients together.
Carefully spoon or pipe into blossoms.
Coat well with batter and fry in vegetable oil until golden.
Drain well on paper towels and serve immediately with or without tomato sauce for dipping!

Wednesday, August 11, 2010

A Mid-August Friday Night Dinner from Kosher Cookbook

Sliced Multi Colored Tomatoes
Baked Tarragon Chicken
Sliced Potatoes in Puff Pastry
Roasted Vegetables
Poached Pears in Red Wine & Cinn

**All recipes available on the Kosher Cookbook App for iPhone**

Wednesday, August 4, 2010

A Light Late Summer Shabbat Lunch

Chicken & Wild Rice Salad
Apricot Sorbet
Chocolate chip Brownies

**All recipes available on the Kosher Cookbook App for iPhone**