Stuffed Cabbage "Jewish" Style - Dana Kaplowitz Vincent

Stuffed Cabbage with Raisins

Ingredients:

• Large head cabbage
• 2 tbsp chicken fat
• 2 onions
• 2 carrots sliced
• 3 cups canned tomatoes
• 3 tsp salt
• ½ tsp pepper
• Beef bones
• 1 lb ground beef
• 3 tbsp of uncooked rice
• 4 tbsp grated onion
• 1 egg
• 3 tbsp cold water
• 3 tbsp honey
• ¼ cup lemon juice
• ¼ cup seedless raisins, I prefer the gold ones.

Pour boiling water over the cabbage to cover and let soak for 15 minutes.

Remove 12 leaves carefully: if leaves are small use 18.

Heat the fat in a deep heavy saucepan.  Lightly brown the onions in it.  Add the tomatoes, half the salt and pepper and add all the bones.  Cook over low heat for 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf.  Tuck in the sides and roll up carefully.. Tip>>> I usually use a toothpick to hold them together.  Add the cabbage rolls to the sauce.  Cover and cook over low heat for about 1 and ½ hours.  Uncover and add the honey, lemon juice and raisins.  ( you could use brown sugar, and sour salt instead of honey and lemon juice.)  Cook another 30 minutes.  Serves 6 as a main course or 12 as appetizer.

Kasha! - Dana Kaplowitz Vincent

Totally different from Kishke, we used to call this Kasha Varnitchkes.. I never cared for this dish, but lots of people love it.  It's an old, old Russian Jewish recipe.

Ingredients:

•  1cup kasha buckwheat groats, medium granulation  (found in most grocery stores)
• 1 egg, well beaten
• 2 Tablespoons rendered chicken fat or vegetable oil  (again with the Smaltz!)
• 1 yellow onion, peeled and chopped
• 2 cups chicken stock or use canned ( this is where my frozen soup comes into place!)
• Salt and freshly ground black pepper to taste
• 1 cup pasta bow ties, I use the Ronzoni brand, but they are all good.

it's made like this:

In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.

Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)

In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.

In the meantime, boil the bow ties just until tender. Drain well and stir into the kasha!