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October 30, 1992 - Image 104

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-10-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

FAT FREE • SUGAR FREE PUMPKIN PIES!

OPEN 7 a.m. - 12 Midnight SUN.•THURS.
7 a.m. - 1 a.m. FRI. & SAT.

WE ACCEPT ALL BULK FOOD
STORE COUPONS

0

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All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

!MIN MMEI

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PRODUCT
OF ISRAEL

Celebrate Fall With
Cabbage And Strudel

Congratulations

1ZON WEISS

On Completing Your
First DETROIT FREE
PRESS MARATHION

We re Very Proud
of You!
Love, Mom & Dad

tuffed cabbage and
strudel are familiar
dishes served in Jew-
ish homes during the
fall season. Every family
seems to have its favorite
recipe from grandmother, and
there are more varieties than
I ever imagined. I'd like to
share with you a few of my
preferred choices.

crumbs. Spread half the fill-
ing mixture to within 1-inch
of the edge of the pastry. Roll
up, wet the edges to seal and
brush the tops with oil and
sprinkle with nuts. Bake in
the oven at 425 degrees 20 to
30 minutes or until brown.

SAVORY
VEGETABLE STRUDEL

1 large head of cabbage
1 1/2 lbs. ground meat
2 Tbsp. fat
1 large onion, sliced and
sauteed
1 large can tomato paste
6 cans water
1 cup rice, cooked
1 /4 cup brown sugar
10-12 ginger snaps
juice of 1 lemon
cloves
white raisins, optional

Pastry:
1 1/2 cups flour
1 stick cold margarine
1 /2 cup plus 2 Tbsp. water
(approx.)
1 tsp. vinegar

Filling:
2 Tbsp. oil or melted
margarine
2 chopped onions
4 oz. sliced mushrooms
2 tomatoes, skinned and
chopped
10-12 oz. frozen chopped
spinach, defrosted
and slightly drained
1 Tbsp. chopped nuts or
sesame seeds
1 /2 tsp. salt
pinch of pepper
pinch of mixed herbs
pinch of garlic salt
1 Tbsp. chopped parsley
1 1/2 Tbsp. oil or melted
margarine for
brushing pastry
1 /2 cup breadcrumbs
extra nuts of sesame
seeds to garnish
Place the flour in a bowl,
add large pieces of the marga-
rine and cut into dough. Com-
bine the water and vinegar
and add slowly to mixture to
make a soft, workable dough.
Roll out the dough into an
oblong, fold into three, seal
the edges and turn to the left.
Repeat this process twice and
then refrigerate. (This process
is also given to puff pastry, to
create a light and flaky crust.)
Heat the oil. Add the onions
and fry until light brown. Add
the mushrooms, tomatoes and
spinach. Add the rest of the
filling ingredients and
seasonings and cook for about
10 minutes until the spinach
is cooked and liquid
evaporated. Leave to cool. Cut
the pastry into two and roll
out into 2 oblong pieces.
Brush with half a tablespoon
of oil and half the bread

Ilene Spector is a Maryland
food writer

OLD-FASHIONED
STUFFED CABBAGE

Pour scalding water over
cabbage in a pot and let stand
until cool and leaves are flex-
ible. Mix meat with rice and
spices of your choice to taste.
Separate leaves. On each leaf,
put 1 1/2 tablespoons meat mix-
ture, fold and close with a
clove. Place over sliced sau-
teed onions in casserole dish.
Mix the diluted tomato paste
with the brown sugar, lemon
juice and gingersnaps soft-
ened in a little water. Pour
over cabbage and bake 2
hours in a slow oven (300 to
325 degrees). May be frozen.
Serves 6.

90'S VERSION OF
`STUFFED CABBAGE'

2 lbs. ground beef or
turkey
1 Tbsp. raw rice, cooked
3 lb. head of cabbage
1 can whole cranberry
sauce
2 cans marinara sauce
Add rice to the ground meat
and make small balls. Wash
cabbage and cut into strips.
Line a large casserole with

CABBAGE I page 106

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