IAIVS STUFFED CABBAGE page 102 CATT LEIV II 01 • : / , -• ■ „ • 1 110 • 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 \\ 4 'la 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 UPTOWN FARMINGTON PLAZA OAK PARK PLAZA 1-696 23101 COOLIDGE • 546 4355 31550 GRAND RIVER • 471-3210 - 9 Mile 8 Mile OPEN 7 DAYS TO THE PUBLIC PERSONAL CHECKS AND FOOD STAMPS ACCEPTED '11 rand Rive FROM THE PAGES OF JEFFREY SENBERG'S SOCIAL 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 kosher catering is the credo by which we will always extend our services. 104 29901 Middlebelt • Farmington HillE Catering: 626-5702 Because Of Your United Way Contribution: Home Is Stil1 Sweet Home For More Elderly. 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