IAIVS
STUFFED CABBAGE page 102
CATT LEIV
II 01 •
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1 110
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main seasoning and the sauce
isn't at all sweet. Like the East
European version, the rolls cook
slowly in a tangy tomato sauce.
It tastes rich from mixing with
the cabbage. Italian Jews serve
their cabbage rolls with mar-
itucci, an anise flavored bread.
Jews came to China along the
silk road, much like Marco Polo
did. But they came at least 400
years earlier, perhaps starting
out from Persia. They settled in
the then capital, Kaifeng, a thriv-
ing commercial center that spe-
cialized in silk and embroidery.
Marco Polo mentions them in his
writings. They were a small, but
active community until the
1850s, when their synagogue
burned down. By then, they were
too poor to rebuild it. Their
Torahs were distributed to li-
braries throughout the world.
One of them, written in Chinese,
is in the British Library. Today
there are around 200 families in
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SUPER SPECIALS
TABLE TRIMMED CAI
LEM A IS
(MI SEMI-BONELESS
RIB STEAKS
$ 1 77
1b•
FAMILY SIZE PACKAGE
(FARMINGTON LOCATION ONLY)
CATILEMNS
CATTLEMANS
G)
'41 r'
FRESH
"Fresh From The Mill"
p
HY S
APPLE
CID ER
),
Gallon
NEW CROP U.S. No.
FLORIDA
GRAPEFRUITS
Fn
3
ALL PURPOSE
ONIONS
CHICKEN $ 8 8
DRUMSTICKS
lb
(FARMINGTON LOCATION ONLY)
.
"Flanken"
$477
BEEF
I lb.
SHORT
RIBS
(FARMINGTON LOCATION ONLY)
I
R
5
Yellow Cooking
KOSHER
4 4!
A GARDEN FRESH
N' PICKLING
lb.
CUCUMBERS
Great For Salads
The Meat Department will open mid October in Oak Park.
You'll come in for our prices and come
back for our quality. Guaranteed.
Prices Good Thru 9-25-94
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FROM THE PAGES OF
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BOOK.
The social events for which JEFFREY ROSENBERG'S
KOSHER CATERING is proud to serve are inscribed in
everlasting record. Pride in our ability to offer only the finest
in preparation and service are equally bound. As "Cremator of
Perfect Catering," JEFFREY ROSENBERG enters these
pages to share the pleasures of your occasion.
I Let us assist you with your wedding, bar or bat mitzvah, banquet, etc. The absolute finest in
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Catering: 626-5702
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Adat lr-,1 5 S 1 Y(rgue
Under Supervision of the Council of Orthodox Rabbis
UnItaid Way
Kaifeng who identify themselves
as Jewish, yet know no Hebrew
and follow the kosher laws with-
out quite knowing why.
Cabbage is one of the most
prevalent foods in China. It
comes in several varieties, in-
cluding the ubiquitous round cab-
bage, a flattened round cabbage,
and the long and curly leafed Chi-
nese cabbage. Authentic Chinese
preparation of cabbage rolls calls
for softening the cabbage leaves
in oil and frying the meat, but for
those who want to keep down the
fat, a modified recipe is provided.
The filling is seasoned with fresh
ginger, water chestnuts, soy
sauce and sherry. The rolls are
simmered in liquid also flavored
by soy sauce and sherry. Chinese
cabbage rolls are not even faint-
ly reminiscent of East European
stuffed cabbage, but they sure
taste good.
Preparing the cabbage for
stuffing is the same no matter
which filling you select. Remove
the core of the cabbage with a
sharp knife. Don't try to peel off
the leaves. They will just break.
Place the whole cabbage in a pot
of boiling hot water. Cover the pot
and let the cabbage sit in the wa-
ter for a half hour or so. Check
it a few times. Each time, the out-
er leaves will peel off easily. Keep
removing the outer leaves until
all the leaves are soft and pliable.
Then they are ready to fill.
The outer leaves of the cabbage
are larger than the inside ones.
When you stuff the leaves, use
more filling in the larger leaves
and less in the smaller. Count the
number of leaves before you start
stuffing them. Divide the filling
into that number so you have
enough for each one. If you want
rolls more uniform in size, pre-
pare two cabbages. Use the large
leaves from both cabbages for en-
tree-sized rolls. Use the smaller
ones for appetizers. Freeze one
batch.
The original recipes called for
ground beef fillings. In the inter-
est of lowering fat and cholesterol,
use 100 per cent white meat
turkey instead of lean ground
beef. If you examine the nutri-
tional information at the end of
each recipe, you will see a dra-
matic difference between the two.
Only 1-3 percent of total calories
come from the fat when you fill
the cabbage with 100 percent
ground white meat. When you
use lean ground beef, 33-49 per-
cent of total come from fat. Even
though ground turkey natural-
ly is less tasty than ground beef,
the fillings all are seasoned so
well you won't consider any ver-
sion bland.
Prepare stuffed cabbage this
Sukkot. Your friends and family
will enjoy it whether you make
the traditional East European,
or the more exotic Middle East-
ern, Italian, or even Chinese cab-
bage rolls. The idea that Jews
have lived in so many places
throughout the world may spark
interesting conversation about
Jewish history. This is an awe-
some responsibility for the lowly
cabbage, but with these recipes,
it can handle it with ease.
EASTERN EUROPEAN
STUFFED CABBAGE
15 large cabbage leaves, wilted
Filling:
1 pound ground 100 percent
white meat turkey breast
OR 1 pound lean ground beef
1 small onion
1 clove garlic
1/4 cup uncooked rice
1 teaspoon salt
1/4 teaspoon ground black
pepper
Sauce:
1/4 cup fresh lemon juice
1/2 cup brown sugar, loosely
packed
8-ounce can (low-sodium) tomato
sauce
Drain the cabbage from the
water. Place meat, onion and gar-
lic in food processor bowl. Process
briefly. Add the rice, salt and pep-
per and process again, just until
ingredients combine well. Divide
the meat mixture into 15. Place
a portion of the meat mixture in
the center of one leaf over the
meat, then fold in the sides. Turn
once more to complete the pack-
age. Do the same with the rest of
the leaves. Arrange the filled cab-
bage rolls in a wide, shallow pot
that has a tightly fitting lid.
Combine the sauce ingredi-
ents. Pour the sauce over the cab-
STUFFED CABBAGE page 106