There’s nothing like Passover to remind us where we come from. In many Jewish homes, Passover traditions are carried down from father to son, establishing the family’s customs and setting the standards for their Passover pantry.
Growing up, my family’s standards were quite stringent. We did not eat any processed ingredients, and we only used produce that could be peeled. My mother prepared simple syrup in place of sugar, and we seasoned our dishes minimally with kosher salt, no spices allowed. Thankfully, I married into a family whose customs were slightly more lenient. My in-laws allow a variety of fruits and vegetables, including cabbage, as well as some minimally processed foods, like tomato sauce.
When I spent Passover with my in-laws last year, I decided to pay homage to my roots by adapting my grandmother’s stuffed cabbage recipe for the holiday. While my grandmother would never have made this recipe for Passover, to me, it signifies the union of my husband’s familial customs with my Eastern European heritage. And that is precisely how we celebrate Passover.
1 head of green cabbage
1 lb ground beef
1 heaping cup leftover mashed potatoes
1 small onion, grated
salt and pepper, to taste
For the sauce:
2 15 oz cans tomato sauce
1 Granny Smith apple, peeled and grated
1 large tomato, finely chopped
1/3 cup sugar
Juice of 1 lemon
salt and pepper, to taste
Place the cabbage in the freezer overnight (about 12 hours). Remove and place in a colander in the sink to defrost. This makes the cabbage pliable for rolling and stuffing.
Remove the outer leaves of the cabbage and discard. Peel the remaining large leaves, taking care not to tear the cabbage as you go. Set the whole leaves aside and chop up the remaining cabbage for later.
In a bowl, combine the ground beef, potatoes, onion, egg, salt and pepper. Set aside.
Set up a stuffing station with your whole cabbage leaves and ground beef mixture. With a paring knife, trim the thick part of the stem off the base of the leaves, taking care not to cut through the rest of the leaf. Place the leaves upright so that they are curling upward like a bowl.
Place a small handful of filling towards the base of each leaf and fold over the leaf from the left side. Roll the cabbage leaf up and using your finger, stuff the loose end of the leaf inward, pushing it into the center. Rolling the cabbage this way ensures that they hold together nicely during cooking.
Continue with remaining leaves. If you have any leftover filling, simply roll them into meatballs to place in the pot alongside the cabbage rolls.
Place the stuffed cabbage rolls in a large pot and cover with sauce ingredients. If you had any leftover cabbage or meatballs, add them to the pot as well.
Bring the sauce to a gentle boil over medium heat and reduce to a simmer. Cover the pot, leaving it slightly open so that the steam does not force the cabbage rolls to open. Cook for approximately 2 - 2 1/2 hours, until cabbage is tender and sauce has thickened.
VARIATION: for unstuffed cabbage soup, shred the cabbage and roll the meat into balls. Place everything into a pot and continue as above.
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When summer comes around, I love to take inspiration from the amazing fresh seasonal produce to create light and healthy dishes. The juicy melons and brightly flavored veggies work wonderfully to create sweet and crunchy salsas, tangy chutneys and colorful salads.
Picking your own produce at a U-Pick farm is a great way to spend a Sunday with the family. My kids relish the opportunity to pick blueberries from bushes and corn from the ground. We take home our amazing bounty and enjoy the farm fresh taste of just-picked fruits and veggies. If you’ve ever been to a farmers market, you know that there is no comparison between freshly picked produce, and the stuff sitting on the shelf in your grocery store.
Using bright and sweet farm fresh produce requires little preparation. I usually dress my salads minimally with olive oil and citrus, allowing the fresh flavors to speak for themselves. This watermelon corn salsa is a great example. I’ve made it with both raw and cooked corn – each is equally delicious.
TIP: A great way to remove corn from the cob, is to cut the corn over a bundt pan, allowing the kernels to fall into the bowl, instead of all over your counter.
For more recipes from Chanie check out her blog Busy in Brooklyn.
9 oz finely diced watermelon (about 2 cups)
3 ears corn, raw or cooked to crisp-tender, shucked
1/3 cup red onion, finely diced
1 jalapeno, vein & seeds removed, finely diced
1/4 cup loosely packed cilantro, roughly chopped
1 Tbsp olive oil
juice of 1/2 lime
salt, to taste
Add all ingredients to a bowl and gently mix to combine. Serve with grilled chicken, fish, or tortilla chips.
NOTE: For more heat, add some of the jalapeno vein and/or seeds.