In every publication and media outlet, there are lots of new-fangled recipes to enjoy this Purim. But we all need one tried-and-true recipe we can count on when preparing traditional foods for each Yom Tov.
Traditional Stuffed Cabbage
Countless people have told us they switched to our recipe — it’s easy and delicious!
24 whole checked green cabbage leaves
1 twelve ounce bag shredded cabbage
for the filling:
1/2 cup rice
2-2 ½ pounds ground beef
1 large onion, diced
1 tablespoon canola oil
Kosher salt and pepper to taste
½ cup ketchup or barbecue sauce
2 cloves garlic, crushed
For the sauce:
2 large onions, sliced
2 tablespoons vegetable oil
1 jar sauerkraut
2 16 ounce cans tomato sauce
16 oz water
1 cup sugar (less or more to taste)
2-3 dried bay leaves
Prepare the Filling:
Bring 1 1/2 cups of water to a boil in a small saucepan. When it’s boiling, add the rice and simmer 5 minutes. Turn off the flame and allow the rice to rest, covered until all the water is absorbed. Set aside.
Heat the oil in a sauté pan and sauté the diced onions until translucent. Remove from heat.
Place the ground beef in a bowl and add the onions, rice, eggs, garlic and ketchup. Season to taste with salt and fresh pepper. Mix just until combined. Don’t overmix or the meat will be tough.
In an 8-10 quart pot, sauté the sliced onions until just translucent.
Holding a cabbage leaf in your hand, place approximately 2 tablespoons of meat over the rib and roll up the leaf to enclose the meat. As you roll, tuck in the ends to keep the filling in place. Continue making cabbage rolls until all the leaves are used. Place in the pot with the sautéed onions, seam side down. Layer the rolls in your pot with the shredded cabbage and the sour kraut from the jar.
Pour in the tomato sauce and water. Add sugar, salt and pepper to taste. Add the bay leaves and cook over low heat for 2 hours, adding water if necessary. Taste and adjust seasoning.
Stuffed cabbage is great reheated—so there’s no need to make it fresh.
This Purim candy reminds us how close we are to Hashem.
16 ounces honey
1 cup sugar
16 ounces chopped walnuts or a combination of other nuts like pecans and almonds
In heavy saucepan, over low heat, cook honey and sugar until completely dissolved.
Add chopped nuts and simmer over low flame for an additional 20-30 minutes, stirring frequently with a wooden spoon to prevent burning. Cook until the mixture turns medium brown or reads 220 degrees on a candy thermometer.
Drop 1-2 tablespoonfuls of the hot mixture into a small-portioned silicone pan. This will result in nooent pieces that are attractive as well as delicious.
Newfangled versions can be found everywhere, but we all need one great traditional hamantash recipe
3 sticks margarine
1 ½ cups sugar
1 tablespoon pure vanilla extract
½ cup orange juice
6 cups flour
4 teaspoons baking powder
2 to 3 pounds hamantashen filling: The Peppermill’s ovenproof jam, prune lekvar, poppy butter, Rosemarie spread, Belgian chocolate filling, halvah cream
Cream margarine, sugar and vanilla extract until light and fluffy, about 5 minutes. Add eggs and continue beating for 3 minutes. Sift in flour and baking powder and mix at low speed until crumbs form. Add orange juice and mix until combined. If crumbly, add additional orange juice 1 tablespoon at a time until dough comes together nicely. Divide dough in half and pat dough into two balls; wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
On a silicone mat, roll out dough to 1/4” thickness. Using a 2 1/2”-3” round cutter, cut circles. Remove excess dough from around the circles and leave the cut circles on the mat. Slide the mat into a sheet pan. Place a heaping teaspoon of filling in each circle. Turn up 3 sides of each circle and pinch the corners closed.
Reroll scraps and cut more circles following directions above.
Bake18-20 minutes or until edges are golden.
Many ingredients are prone to infestation. Please consult a local Rav for specific guidelines on how to avoid transgressions related to insects.