High Holy Day recipes, part one - The Jewish Standard

Hi everyone. It is almost that time of year again.. the wonderful fall High Holy Day season. Scroll up to some of the past entries for some great recipes.. including the tri-color matzoh balls. I promise weekly to add some new as well as tried and true recipes to make for you family and friends.

Stuffed cabbage

1 onion
1 head of cabbage
3 lbs. kosher chopped meat
4 eggs
1 1/2 cups rice cooked
3 small cans tomato sauce
1 bottle tomato ketchup
1 1/2 cups water
3 tsp. brown sugar
3 tbsp. honey
3 tsp. lemon juice

Prepare the cabbage by cutting deeply around the core. (Some people freeze their cabbage heads and thaw them to make them easier to work with.) Save as many whole leaves as you can. Cut up the remaining cabbage and the onion and put them in a rectangular pan – sprayed with vegetable spray. In a bowl, mix the meat, eggs, and cooked rice and spoon mixture into the cabbage leaves, rolling up afterward. Carefully put the finished rolls in the pan on top of the cabbage and onion. In another bowl, mix the ketchup, tomato sauce, honey, and water and pour over the cabbage rolls. Sprinkle the lemon juice on top and then the brown sugar. Cover and bake at 350 degrees for about 2 hours. Check after one hour and carefully baste the rolls. You can always add more brown sugar for taste.

Orangey beet salad

1 Â½ lbs. fresh beets
3 tsp. white wine vinegar
1 Â½ tbsp. olive oil
3 tbsp. fresh orange juice – save a tablespoon or two of the grated zest of the orange
1 red onion, peeled
1/2 tsp. sugar
salt and pepper
2 tbsp. chopped fresh mint (optional)

Mix the orange juice, vinegar, oil, sugar, and orange zest and set aside. Cut off beet stems and greens and finely slice the beets. Place them in a baking dish with just a small amount of water to cover them and bake them covered for 1 hour and let cool. Add the orange mixture to the beets, pepper, and salt, and gently toss. Sprinkle the fresh mint.

Cooking with Beth

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