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54

FRIDAY, SEPTEMBER 23, 1988

DETROIT • 873-8300 • 7373 Third Avenue
(West of Fisher Building)
cs
IT
BLOOMFIELD HILLS • 642-3000
::•-
1515 N. Woodward Ave.
(South of Long Lake Road)
4'..
, <,>> `

Sukkot Goodies

Continued from Page 52

total intake, save up your
meal's entire fat allotment for
dessert!
This recipe enjoys the addi-
tional benefit of having oat
bran in the filling. Some
nutritionists recommend
eating oat bran as a way of
cleansing your system of
cholesterol. 'lb facilitate its
digestion, make sure to grind
it in your food processor
before adding it to the filling.
Each strudel serves 16-20
generously so you will have
plenty for all the guests in
your sukkah.

STUFFED CABBAGE
1 head of green cabbage
Filling:
1 pound ground turkey
% cup uncooked rice
1 small onion, finely
chopped
1 clove garlic, chopped
1 tsp. salt (or less)
% tsp. black pepper
Sauce:
% cup fresh lemon juice
% cup brown sugar, loose-
ly packed
1 cup tomato sauce
Core the cabbage. Separate
the leaves from the head un-
til the leaves become too
small to use as a wrapper.
Shred the rest of the cabbage.
In the meantime, bring a
large kettle of water to a boil.
Place the leaves in a large pot
and pour the boiling water
over them. Cover.
Make the filling. Combine
the ground turkey, rice, onion,
garlic, salt and pepper in a
medium mixing bowl. When
you have finished doing this,
drain the cabbage leaves
which should be wilted by
now and easy to use.
Place a ball of meat in the
center of a leaf. Fold the bot-
tom of the leaf over the ball
of meat, then fold in the sides.
Turn once more to complete
the package.
Arrange the filled cabbage
rolls in a 10-or 12-inch
saucepan. Cover with any re-
maining shredded cabbage.
Combine the sauce ingre-
dients and pour it over the
rolls. Add water almost to the
top of the rolls. Cover the pan
with a lid that fits tightly.
Bring to a boil and simmer 30
minutes.
Preheat the oven to 350
degrees. Remove the lid and
place the pan in the oven.
After 30 minutes, turn the
rolls. Bake another 30-45
minutes, until the rolls are
browned and the cabbage is
tender. Serves 4-6.
Variation. If you don't want
to take the time to actually
stuff the individual leaves,
shred the entire cabbage.
Place half of it in the bottom
of a large Dutch oven. Cover
with the sauce and bring to 'a

boil. Shape the filling into
walnut-sized balls. Drop them
into the simmering sauce.
Cover with the rest of the
shredded cabbage. Add water
to cover. Follow the rest of the
directions. You will have the
same taste with a different
appearance and a much
easier preparation.!

STUFFED EGGPLANT
2 medium eggplants,
halved
3 cloves garlic, chopped
4 tbsps. defatted chicken
broth
2 onions, chopped
% cup chopped-parsley
2 tbsps. pine nuts
1 tsp. oregano
salt and pepper to taste
11/2 pounds ground turkey
1 cup tomato sauce
Scoop out the centers of the
eggplants. Salt the shells and
let them drains cut side down,
on paper towels. Cube the
scooped out eggplant. In a
large no-stick frying pan,
heat the broth with 1 clove
garlic. Add the cubed eg-
gplant and saute until all the
liquid has disappeared. In a
large bowl, combine the egg-
plant with the onions, parsley,
the remaining garlic, pine
nuts and salt and pepper to
taste. Mix well.
In the same frying pan,
brown the ground turkey.
When the pink is gone, add
the tomato sauce. Combine
this with the mixture in the
bowl.
Rinse the salt.from the egg-
plant shells. Pat them dry
with paper towels. Fill with
the turkey/eggplant mixture.
Place in a glass baking dish
sprayed with a little Pam and
bake at 350 degrees for 45
minutes to 1 hour. Cook any
extra filling in a separate
baking dish. Serves 8
generously.
Variation: Substitute 6-8
medium zucchini for the eg-
gplant. Cut the tops off and
scoop out the inside, just as
you would do for the eggplant.
Serve each person an in-
dividual zucchini.

LOW-CHOLESTEROL
APPLE STRUDEL
12 sheets phyllo
7 tbsps. melted unsalted
margarine
apple filling
Heat oven to 375 degrees.
Spray a long cookie sheet
with butter-flavored Pam.
Make the filling.
Prepare your work surface
by spreading several pieces of
waxed paper to form a rec-
tangle at least 2 feet by 3 feet.
On this surface, lay down 4
sheets of phyllo, overlapping
the edges by 1 inch, to make
a 23 inch by 33 inch rec-
Continued on Page 56