Stuffed Cabbage Leaves
- 1 head cabbage
- 1 lb. ground beef
- 1/2 cup matzo meal or uncooked rice
- 1 large onion, grated
- 2 carrots, grated
- 1/2 tsp. garlic powder
- 1/4 cup parsley, chopped
- 2 eggs, lightly beaten
- 16 oz. can of tomato sauce, plain
- 1/4 cup of lemon juice
- 1/2 cup of brown sugar
- Boil the cabbage head for about 10 minutes until the leaves come off easily.
- Combine tomato sauce, lemon juice and brown sugar and simmer until the sugar is dissolved.
- Pour about 1/4 of the tomato sauce mixture into a baking dish and set aside the remainder.
- Combine ground beef, matzo meal, onion, carrot, garlic powder, parsley and eggs to make the filling.
- Roll a handful of the filling and roll it into a cabbage leaf (starting from the tip and rolling towards the stem).
- Place cabbage rolls into the baking dish and pour over the remaining tomato sauce.
- Bake for 30 minutes at 350 degrees (F).
Ashkenazic Sour Cream Coffee Cake (Smeteneh Küchen)
- 1/2 cup granulated or brown sugar, or 1/4 cup each
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
- 1/4 cup (1/2 stick) unsalted butter or margarine, softened
- 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
- 2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 cup granulated or brown sugar or 1/2 cup each
- 4 large egg yolks, or 3 large eggs
- 1 cup (8 ounces) sour cream or plain yogurt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest (optional)
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
- Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
- To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
- To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
- Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
- Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
- To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
Borekas de Calabaza (Pumpkin Borekas)
- 1 can (16 oz.) cooked pumpkin
- 1 egg
- 1 tbs. flour
- 1 tsp cinnamon
- 1/3 cup packed brown sugar
- 3/4 cup vegetable oil
- 2/3 cup water
- 1 tsp salt
- 1/4 cup non-dairy creamer
- 1/2 tsp ground cinnamon
- 4 cups flour
- 1 egg
- Filling: Combine filling ingredients in a bowl and set aside
- Dough: Combine flour, oil, water, salt, creamer and cinnamon. Gradually add flour, mixing constantly. Form dough into balls, then flatten each dough ball into a circle.
- Place about a tablespoon of filling near center of each circle.
- Fold circle in half sealing edges by pressing with tines of a fork.
- Place them on an un-greased cookie sheet.
- Brush each boreka with lightly beaten egg and sprinkle with cinnamon.
- Bake at 375 degrees (F) for 20 until golden brown.
- 1 cup bulgur wheat
- 4 cups water
- 1/4 cup sugar
- Cinnamon, for topping
- Walnuts, for topping
- 1-2 tbl. honey
- Bring water to a boil and add bulgur. Lower to simmer for 30 minutes, stirring frequently.
- Add sugar and simmer an additional 10 minutes or until bulgur is cooked. Add water as required.
- Remove from heat and pour into a 9" pie plate.
- Drizzle honey over top and sprinkle with cinnamon and chopped walnuts.
- Let cool and cut into squares or diamond shapes
- Serve cold or at room temperature.