Post 367:Recipes: Deconstructed stuffed cabbage, Menu For Dairy Break-Fast : Cheese and Mushroom Quiche, Onion Soup

I don’t know if you feel this way. Holiday and food. For Jews, you can’t have one without the other. Afterwards, I hear, “I don’t feel well from all that rich food”. Or, “So many leftovers”. Here’s a simple way to use leftovers.

My Deconstructed Stuffed Cabbage


  • 1/3 large whole green cabbage leaves
  • 1medium onion, chopped
  • 1garlic clove, minced
  • 1tablespoon vegetable oil
  • 1(15 ounce) can tomato sauce or equivalent stewed tomatoes
  • 12cup water
  • 1/2 to 1 cup fruit juice from homemade fruit compote- I peeled peaches and cooked them waterless in a pressure cooker very briefly. Used the juice.
  • 3tablespoons lemon juice
  • 1teaspoon ground allspice
  • 3 cups finely chopped cooked chicken
  • 1 cup cooked rice
  • 1egg, beaten
  • teaspoons  crushed Aleppo pepper or more
  • i inch ginger
  • dry mustard

Key to this dish is The Aleppo pepper (Arabic: فلفل حلبي‎‎ / ALA-LC: fulful Ḥalabī) is a variety of Capsicum annuum used as aspice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the


Aleppo pepper, in its typical processed form.
Species Capsicum annuum
Origin Aleppo, Syria
Heat Medium
Scoville scale 10,000 SHU In Bleak House one of dicken’s “melancholy Truths” is “even great men have their poor relations”
Even great men have their poor relatives (Dickens, Bleak House). You can serve this dish to a bunch of your relatives, and have cash to send them on their way.


  1. Bring 6 cups water to a boil in Dutch oven over high heat.
  2. Add cabbage leaves and reduce heat to low. Simmer, covered, 10 to 12 minutes or until cabbage leaves are tender. Drain, rinse under cold running water. Or alternatively, peal outer 6 leaves of cabbage and freeze overnight. Then defrost and they will be pliable.
  3. Cook and stir onion and garlic in oil in large skillet over medium heat 6 to 8 minutes or until tender.
  4. Remove 1/2 cup onion mixture. Add tomato sauce, water, fruit juice, lemon juice and allspice, mustard  to onion mixture in skillet.
  5. Cook, uncovered 10 minutes, stirring occasionally.
  6. choose a large chicken frier pot and cover. Spread 1/3 cup tomato sauce over bottom
  7. Combine reserved onion mixture, chicken, rice, egg, mustard, grated ginger. black pepper; mix well.
  8. Place about 1/3 cup mixture in center of each cabbage leaf. Fold sides over filling; roll up. Stick tooth pick thru the leaves to close.
  9. Arrange cabbage rolls, seam side down, on sauce in pan. Spoon remaining sauce evenly over cabbage rolls.
  10. Cover dish with foil. Steam 1 hour 15 minutes or until very tender.  Comment: My rolls fell apart. Not a problem because the cabbage that I cut into small pieces were soft and tasty.

Menus for Before and After Yom Kippur

Menus for Before and After Yom Kippur

Tips and recipes for eating well before and after the fast.


  1. Starting with breakfast, and even days before, remind everyone to begin drinking a lot of water.
  2. The biggest problem with fasting is dehydration. I serve melon, grapes, and other foods with high water content.
  3. A few days before the fast, cut down or cut out foods and drink with high caffeine and high sugar content. If not, many people will suffer from withdrawal from these products on the fast day.
  4. A day before the fast, I remove or reduce spices that make a “lasting” impression.
  5. The day before Yom Kippur, it is a mitzvah to “nosh” all day long. It’s good to eat foods with high water content, i.e. grapes, melon etc. They act like time-released water on the fast. Hard candy is a good idea too.PRE- YOM KIPPUR LUNCH

This meal should be earlier than usual in order to give time for the Seudah Hamafsekes, the meal right before Yom Kippur. We eat lunch at 11:30. Simple and filling

Parsley Potatoes

These savory, easy-to-prepare potatoes, flavored lightly with parsley and a squeeze of fresh lemon juice, are a classic accompaniment for a fish main course. They’re practical for serving with baked trout because they don’t take much longer to cook than the fish does.

Whether to peel the potatoes is up to you. When they have attractive skins, I usually leave them on. If you don’t have small potatoes, quarter your potatoes so they won’t take long to cook.

700 gr. small potatoes
2 tbsp. margarine, olive oil, or vegetable oil
1 tsp. fresh, strained lemon juice
salt and fresh ground pepper
2 tbsp. chopped parsley

Scrub potatoes well. Peel if desired. Bring at least 2.5 cm of water to a boil in base of steamer. Boiling water should not reach holes in top of steamer. Set potatoes in steamer top and sprinkle with salt. Cover tightly and steam over high heat about 20 minutes or until potatoes are tender when pierced with a sharp knife.

Meanwhile, mix margarine, lemon juice, salt, pepper and 1 tbsp. parsley in a serving bowl.

When potatoes are done, remove them from steamer, drain briefly on paper towels, and transfer to serving bowl. Toss lightly with parsley mixture. Sprinkle with salt and pepper and toss again. Serve immediately, sprinkled with remaining parsley.

Makes 4 servings.

Lots of mixed green salad as you please.

In the afternoon, after Mincha, this meal is eaten. It needs to be concluded in the day before the onset of the fast. The meal consists of light foods.


Chicken soup with Matza balls.
Plain roasted or boiled chicken without any spices.
More salad with dressing.
Plenty of grapes and melon (don’t overdue it).

Matzah Balls

Easy to make, and it comes out great.

2 eggs
2 tbsp. vegetable oil
1/2 cup matzah meal
1 tsp. of salt
2 tbsp. of club soda (water may be used if club soda is not available).

Wisk eggs with oil. Add the salt. Mix in matzah meal. Add water and mix constantly. When finished, let it rest in fridge for twenty minutes. Fill pot half full with boiling water. Form mixture into small balls, tossing them into boiling water. Boil for 20 minutes. Carefully pour it into sieve and drain. It’s best to freeze matzah balls for additional fluffiness. Add to boiling pot of soup. Bring to a boil again and eat ‘em all up.


Some have a custom to eat meat or chicken after Yom Kippur. Since Yom Kippur is actually a holiday and we have been forgiven for our sins, it is fitting to eat a proper celebratory meal.

Turkey Rolada

1 kilo or 2 lb. rolled turkey “Rolada”
1/4 cup sugar
1 tbsp. oil
1 tbsp. flour
1 cup water
2 tbsp. lemon juice
lots of garlic in any form
1/2 cup wine of your choice
handful of raisins

Mix all ingredients together. Always add seasonings and corn flour to cold water before mixing, otherwise it will clump. Marinate Rolada 20 minutes, or a few hours, or overnight.

Place in pan covered and cook at 325°-350° for 1-1/2 hours covered and 1/4 hour uncovered.

Pour off sauce, let cool and remove strings. Slice into a baking tray.

Thicken sauce with cornstarch, pour over the Rolada and enjoy it.


Rice increases in weight by three times after preparation. It is ease after you get the hang of it.

1 cup rice
1 1/2 tbsp. oil
1 1/2 tbsp. margarine
1-2 tsp. salt
1 tbsp. powdered soup mix (optional)
1 tsp white pepper
1 1/2 cup boiling water

Start water boiling. Add flavorings while water is still cold. Bring to a boil.

At the same time, in a rice pot, add oil and margarine. When good and hot, add rice. Saute until hot and white. Add boiling water (carefully!!) into rice, stirring continually. Cover with aluminum foil and top of a pot. Reduce heat to the lowest setting for 20 minutes. Uncover rice. Fluff with fork.

Salad and dressing.

Fresh bread and margarine, or some other spread.

Cold and hot drinks.

Menu For Dairy Break-Fast

Cheese and Mushroom Quiche

Pre-made pie crust or frozen flake dough
1 ½ cups yellow cheese
1 medium onion
1/4 lb. mushrooms
dash thyme


4 eggs
1 1/2 cups milk
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. dry mustard

Place pie crust or flake dough in pan. Cover bottom of crust with 1 1/2 cups yellow cheese. Cover cheese with onion and mushrooms – both chopped and sauteed in butter with salt, pepper and dash of thyme.

To make a custard, beat well together the ingredients mentioned above. Pour custard over mushroom layer. Sprinkle with paprika.

Bake at 375° for 40-45 minutes, or until solid in the center when jiggled.

Onion Soup

5 cups of onions sliced thick
2 cloves garlic, crushed
1 tsp. honey
6 tbsp. butter or margarine
1 tbsp. soy sauce
3 tbsp. wine
1/2 tsp. any mustard
dash thyme
a little white pepper
salt to taste

Saute onions and garlic until brown. Add all remaining ingredients except water. Add water slowly until you get desired consistency. (If you need, add a little onion soup mix).

Dark Chocolate Hummus
by: a Couple Cooks
Serves: 8
  • 1 can chickpeas
  • ¼ cup tahini
  • ¼ cup maple syrup or agave syrup, to taste
  • ½ cup cocoa powder (Dutch process or dark chocolate, if desired)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  1. Drain the chickpeas.
  2. To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons water. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to your liking. Add additional 1 to 2 tablespoons water and puree again to come to a creamy consistency. Store refrigerated for 7 to 10 days.
  3. Serve with pretzels (gluten-free if desired), green apple slices, and strawberries.


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