Jewish Stuffed Cabbage Recipe

Makes about 20 Jewish stuffed cabbages or holishkes

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours, 45 minutes

Ingredients:

• 1 whole head cabbage, about 4 pounds
• Sauce:
• 2 (28-ounce) cans whole peeled tomatoes
• 1 finely chopped large onion
• 1 Granny Smith apple, peeled, cored and coarsely grated
• 1/4 cup lemon juice
• 1/4 cup white sugar
• 1/4 cup firmly packed brown sugar
• 1 teaspoon sour salt (citric acid)
• 1 cup dark raisins
• 1 tablespoon kosher salt
• 1/4 teaspoon pepper
• Filling:
• 2 pounds ground beef chuck
• 1 large grated onion
• 2 large eggs
• 2 tablespoons raw rice (omit if using for Passover)
• 1 tablespoon matzoh meal
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper

Preparation:

1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 20 leaves.
   
2. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
   
3. To make the sauce: Place tomatoes and their juices in a medium-large saucepan. Crush tomatoes with a wooden spoon. Bring to a boil, reduce heat and cook 15 minutes or until slightly thickened. Stir in onion, apple, lemon juice, white and brown sugars, sour salt, raisins, kosher salt and pepper, and return to a boil. Reduce heat and simmer 15 minutes longer. Add more sugar or more lemon juice for the sweet-sour taste you prefer. Set sauce aside.
   
4. To make the filling: In a large bowl, mix ground beef, grated onion, eggs, rice, if using, matzoh meal, 2 1/2 teaspoons salt and 1/2 teaspoon pepper, mixing thoroughly. Don't overmix or the meat will become tough.
   
5. To assemble the rolls: Place about 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little package.
   
6. Spoon thin layer of sauce in the bottom of a large casserole dish or Dutch oven. Chop any remaining cabbage leaves and place over the sauce.
   
7. Arrange cabbage rolls, seam-side down, on top of the chopped cabbage leaves in as many layers as necessary. Pour remaining sauce over stuffed cabbage. Bring to a boil on the stovetop, reduce heat to low, cover and cook 1 1/2 to 2 hours or until filling is cooked and cabbage is tender.

Vegetarian Moussaka Recipe

Ingredients - serves 6
1 eggplant, sliced
olive or canola oil spray
1 onion, diced
1 tsp garlic, crushed
1/2 red capsicum, deseeded and diced
2 zucchini, diced
6 button mushrooms, diced
440 g tomatoes, diced
150 g tomato paste
1 tbsp soy sauce
1/2 tsp oregano, dried
1/2 tsp basil, dried
salt and freshly ground black pepper
375 g low fat ricotta cheese
150 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk
5 potatoes, diced and par-cooked (preferably steamed)
1/4 cup low fat cheese, grated
1/4 cup sun-dried tomatoes (not in oil), sliced
4 large bread rolls
green salad

How to make Vegetarian Moussaka

1. Preheat oven to 180°C (350°F) and grill or barbecue grill plate to medium-high heat.
2. Lightly spray eggplant with oil and grill or barbecue, turning once, for 3-5 minutes or until cooked through.
3. Set aside.
4. Spray a frypan with oil and cook onion, garlic and capsicum over medium heat for 5 minutes or until soft.
5. Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt and pepper, then simmer for 15 minutes or until the sauce thickens slightly.
6. Combine ricotta cheese and milk in a bowl.
7. Cover the base of a lasagne dish with a layer of potato slices, followed by a layer of eggplant, then a layer of vegetable mix.
8. Repeat, then top with ricotta cheese mix.
9. Sprinkle with grated cheese, then evenly place sun-dried tomatoes on top.
10. Bake for 30-40 minutes or until golden brown.
11. Serve with bread rolls and salad.
12. Option: To make this a complete vegetarian meal, add 1/2 cup textured vegetable protein (TVP) mince to vegetable mixture.
13. Add 1/4 cup water to re-hydrate TVP.

Beef Shabbos Cholent

Recipe

Shabbos Cholent

Allow yourself 12 hours to soak the beans before making the cholent.

Times

• Prep Time : 20-25 minutes + 12 hours (to soak beans) min
• Cook Time : 2.5 hours (on high heat) + 6-7 hours (on low) min

Servings

6-8 s

Ingredients

• 2 pounds cholent meat or flanken
• 1 onion, coarsely chopped
• 2 tablespoons oil
• 1 cup dried mix beans, soaked in water for 12 hours or more
• 1/2 cup dry red wine
• 1 package onion soup mix
• 2 cloves of garlic, minced
• 1 tsp Onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/2 cup whole berry cranberry sauce
• 1/2 cup barley
• 2 potatoes, peeled and cut in large chunks
• water to cover

Directions

Preparation

1 I like to mix small white navy beans and large red kidney beans or black beans, for eye appeal. Rinse the beans and soak them for 12 hours. The water should completely cover the beans, and then some.
2 After they have soaked, drain them.
3 Heat the oil in a saute pan, add the onion and cook it until soft and transparent.
4 Add the garlic and continue to saute for a minute or two, then remove it from the heat.
5 Turn your crock-pot on the high setting, and place a little oil, the meat, and the chopped onion inside, cooking it for around 30 minutes.
6 Then, combine the red wine, cranberry sauce and onion soup mix, and pour it over the meat mixture.
7 Finally, add water to cover, and cook the cholent on high for two hours.
8 Turn the crock-pot down to low and simmer for 6-7 hours.
9 After 6-7 hours have elapsed, turn the setting to warm, and serve when ready.

Special instructions

Allow yourself 12 hours to soak the beans before making the cholent.

Cauliflower and Tahini Salad

Ingredients:

• 1 small head of cauliflower
• Canola oil for frying
• 2 eggs

For the sauce:

• 2 garlic cloves – finely chopped
• Juice from 1 lemon
• 4 tablespoons chopped fresh cilantro
• Salt
• Half cup raw tahini

Method:

1. Wash and clean the cauliflower and divide into florets.
2. Beat the eggs and mix them with salt to a smooth texture.
3. Dip the cauliflower florets in the eggs and then fry them in a preheated pan.
4. Fry the florets till they turn golden, then remove from the pan and set aside and let them chill.
5. Mix in a mixing bowl: raw tahini with tap water. Gradually and stingily add water while stirring the tahini quickly with a fork. You should get a texture between a paste and a sauce (not too watery). Add the lemon juice, cilantro and salt.
6. Mix the cauliflower florets with the tahini sauce. Serve at room temperature.

Roasted Cauliflower

This one is a simple and flavorful appetizer. It’s quick to prepare and adds a nice color to the table. It also makes for a wonderful side dish when serving whole fish.

Ingredients:

• 1 cauliflower
• 4 garlic cloves – finely chopped
• olive oil
• salt and freshly ground pepper
• grated Parmesan cheese
• juice and zest from 1 lemon
• thyme

Method:

1. Wash and clean the cauliflower and divide into florets.
2. Place in a baking tin.
3. Mix in a mixing bowl: lemon juice, olive oil, garlic, salt and pepper.
4. Use the above mixture to brush the cauliflower florets.
5. Bake in a preheated 400° oven for 15-20 min till the florets get nicely golden.
6. Sprinkle Parmesan cheese on top of each flower and broil for another 3 min
7. Garnish with thyme (or a different fresh herb for your choice) and lemon zest and set aside.

MOROCCAN FISH

Moroccan Fish

4 fish fillets (red snapper or Mullet)

1 T. olive oil

10 cloves garlic, crushed

2-3 red peppers

2 carrots

1 small can tomato paste

1 hot jalapeno pepper

1 t. salt

½ t. pepper

3 t. sweet paprika

½ t. turmeric

½ t. cumin

1/4 tsp of brown sugar

***

Sear fillets (both sides) quickly in pan with a small amount of olive oil and lemon juice.  Remove & set aside.

Crush garlic, chop peppers into large pieces and cut carrots into circles.

In a large pot add 1 T. olive oil.  Add garlic, red peppers & carrots to the pot. Cook on high for a few minutes.

Add 1 small can tomato paste and 1 jalapeno pepper that has beenopened and seeds taken out (but don’t chop the pepper).

Add all the spices and the water (water should almost cover contents of pot, but not completely).  Bring to a boil.

  Cover & cook for 40 minutes or until sauce has thickened and vegtables are soft Add fish & reduce heat to low and cook for another 20 min

Best Challah Bread

Challah Bread Quantity	Ingredient
20 ml	Granulated sugar
250 ml	Warm water (38C)
30 ml	Active dry yeast
150ml	Liquid manuka or other honey
4 large	Eggs, room temperature
4 large	Egg yolks, room temperature	Lightly beat eggs with yolks.
150 g	olive oil
10 ml	Salt
1,750 l	All-purpose flour
Glaze:
1	Large egg yolk, lightly beaten
30 ml	Poppy seeds or sesame seeds

Preparation

Any heavy duty mixer can be used, or prepare it according to the traditional method for making bread which I describe in detail in my How-to section on making great bread.

• Warm the large bowl of your stand mixer with hot water. Empty this then dissolve the sugar in the warm water specified in my recipe above. Sprinkle in the yeast; let stand until frothy, about 10 minutes.
• Add honey and the beaten eggs and yolks to dissolved yeast. Beat with paddle attachment for 10 seconds on speed 2.
• Add melted butter and salt, and beat on speed 2 for 10 seconds.

NB: For the following steps always start at the “stir” setting and never use a setting higher than 2.

• Add 500 ml flour to yeast mixture and beat 15 seconds or until well blended, using paddle attachment. Scrape down the bowl once.
• Add another 500 ml flour and beat 15 seconds or until well blended, using paddle attachment. Scrape down bowl once.
• Switch to dough hook, cleaning paddle well and add any bits of dough to mixture in bowl.
• Add another 500 ml flour and knead 30 seconds or until well blended, using dough hook. Scrape down bowl once.
• Add the last 250 ml flour and knead 15 to 30 seconds or until well blended, using dough hook. Scrape down bowl once or twice. Knead another 30 seconds.
• Touch dough. If it feels sticky, add about 30 ml flour and knead in well, about 60 seconds. If dough is really sticky, add another 30 ml and knead, but make sure dough is not too dry!
• Knead for another 5 minutes or until dough is smooth and elastic. NB: A more moist dough is tougher to handle but once baked will yield a more delicate texture.
• Gather into a ball and place in a clean, lightly greased bowl (I use butter), turning dough so that it is completely covered. Cover the bowl loosely with cling film and place in a draft free area; allow to rest for 50 – 60 minutes, or until doubled in size.
• Once the dough has doubled in size and an indentation remains when dough is poked with 2 fingers (then it’s ready!), punch it down lightly and turn out on a floured surface. Knead lightly just a few times, kneading in raisins at this time if you wish (don’t knead more than 3 or 4 times). Let dough rest for 5 minutes or so.
• Line a large baking sheet with a wide sheet of baking parchment, or grease the sheet lightly.
• The following technique for making beautiful, double braided loaves is from the Fleischmann’s Yeast cookbook, but you can shape the dough into any shapes you prefer, including individual loaves.
  • Divide the dough into two. Gather half of the dough into a ball and place it back in the bowl, leaving it covered.
  • Meanwhile, take the other half and divide into two parts, one equal to 1/3 and the other 2/3 of the dough. Take the larger part, cut into three equal pieces, and roll each into a long 30.5 cm (12 inch) strand. Braid, pinch ends to seal, and place on baking sheet. Now do the same with the smaller piece of dough, rolling each 1/3 into 25.4 cm (10 inch strands). Braid, pinch the ends to seal, and place on top of larger braid.
  • Repeat with remaining dough.
  Alternatively, make a single 4-strand braid like so:
  • Divide dough into quarters; roll each into 18-inch 45 cm long ropes. Place side by side on greased rimmed baking sheet; pinch together at one end. Starting at pinched end, move second rope from left over rope on its right. Move far right rope over two ropes on left. Move far left rope over 2 ropes on right. Repeat until braid is complete; tuck ends under braid.
  • Cover with cling film or a clean tea towel and allow to rise for 40 to 60 min until doubled in size.

  Baking

  • Once the loaves have risen, preheat the oven to 180C (350F), and place rack in bottom third of oven.
  • Glaze the challahs with the beaten egg and water, and sprinkle with poppy seeds if desired.
  • Bake for about 25 – 30 minutes (or 35 to 45 minutes for large braid) until golden and they sound hollow when tapped on the bottom. Don’t underbake!

Iraqi Tabid Recipe

Tibet 

Serves 6

Ingredients:
1 whole chicken, cleaned, with skin
1 teaspoon baharat spice
1 chopped onion
2-3 tablespoons tomato paste
2 chopped tomatoes (optional)
3 cardamom pods, cracked open
2-3 cups rice
2 tablespoons chicken soup mix
4 hard boiled eggs, with shells


Ingredients for the stuffing:
½ cup rice (rinsed)
1 boneless chicken cutlet (shnitzel), cut into small cubes
1 or 2 tomatoes cut into small cubes (peeling optional)
Seeds from 2 cardamom pods
¾ teaspoon baharat spice
1 level tablespoon chicken soup mix


Directions:

1. Mix ingredients for the stuffing, place into chicken and sew the chicken shut using thread or secure shut using toothpicks.


2. In a large, heavy pot, cook the chopped onion in some olive oil for 1 minute on medium flame. Stir in the tomato paste, baharat spice, tomatoes if using them, cardamom pods, and chicken soup mix. Mix in 2 cups water.


3. Place the stuffed chicken in the pot and add enough water to cover ¾ of the chicken. Cook on medium flame for half an hour. Turn the chicken over and cook for another 15 minutes.


4. Put the rice around the chicken and cook until the water is fully absorbed (approximately 15-20 minutes, depending on the rice you choose to use). Refer to cooking tip below if you have too much liquid remaining after the rice is cooked.


5. Preheat the oven. If you are cooking this before Shabbat, or on any afternoon and plan to eat the tabid the following day, preheat the oven to 175°F/80°C. If you are preparing this the night before, then preheat the oven to 220°F/100°C.


6. Nestle the eggs on top of the rice. Cover the pot and place in oven to cook overnight until ready to eat. Check in the morning to make sure the eggs, rice and chicken are browned. Turn up the oven temperature slightly if you want the casserole to be more “well done”.


7. Remove the tabid from the oven just before serving. Be sure to remove the thread or toothpicks! We enjoy tabid with an array of salads and hummus. B'teyavon!

Cooking tips:

• If you have too much liquid in the pot and the rice is already cooked, remove the pot from the stove and then try to remove the liquid. Alternately, you can put the pot in a 300°F/150°C oven, uncovered, for 1 hour. Then cover the pot and lower the oven to 175°F/80°C for cooking overnight until ready to eat the next day.


• If you are using a pot with plastic handles and plastic knob on the cover, simply wrap them in aluminum foil. They should be fine in the low temperature oven.

Baharat Spice Blend

4 tablespoons ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
4 tablespoons paprika
Directions:

1
Combine all the ingredients together till well mixed.
2
Store in an airtight jar and keep away from direct sunlight.

Read more at: http://www.food.com/recipe/baharat-spice-blend-224763?oc=linkback