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Food
for Sukkot
by Norene
Gilletz
[Printer
Friendly]
Sukkot celebrates the final gathering
of the harvest before the winter. Meals are served in the Sukkah, an outdoor
structure with a leafy roof partly open to the sky. The Sukkah symbolizes the
temporary shelters in which our ancestors lived during their 40 years in the
desert.
The agricultural theme is celebrated
by eating a variety of fruits and vegetables. Stuffed vegetables (cabbage,
eggplant, zucchini, peppers) are served for Sukkot. Kreplach and kugels, challah
and strudels - these are a few of my favorite things!.
Shemini Atzeret and Simchat Torah are the culmination of
the High Holy Days. On Shemini Atzeret, the 8th day of Sukkot, it is customary
to eat in the Sukkah. On Simchat Torah, we resume eating our meals indoors.
Cabbage rolls are often served for Simchat Torah, because their cylindrical
shape symbolizes the shape of the scrolls of the Torah.
Thanks to
Esther Schwartz, Toronto
kosher food expert, for sharing this delicious recipe which is perfect for
Sukkot!
SWEET
& SOUR HOLISHKES
Jews all over the world make stuffed
cabbage leaves, although the names and recipes vary. They are "galuptze"
from Russia, "holishkes" from Eastern Europe, "sarmali" from
Romania and "dolmas" from Armenia.
Cabbage
1 loose head cabbage (5 lb./2.25 kg)
Stuffing
2 lb./0.9 kg lean ground chuck
1 medium onion
1 garlic clove, pressed
1 tsp./5 ml salt
1/2 tsp./2 ml pepper
1/2 cup/125 ml stock or water
2 tsp./10 ml prepared mustard
1/4 cup/50 ml ketchup
1 tsp./5 ml HP sauce
1/2 cup/125 ml long grain rice (raw)
Sauce
1 (28 oz./796 ml) can tomatoes
2 (312 grams/11 oz.) cans tomato
mushroom sauce
1/2 cup/125 ml sugar Twin (brown
sugar replacement)
juice of one lemon (1/4 cup/50 ml)
Place cabbage in a plastic bag in
freezer at least 2 days in advance. Remove from freezer the night before you
intend to make cabbage rolls. Remove from bag and place in colander in sink. In
the morning, core cabbage. Leaves will separate easily. Dry with paper towels.
Combine all stuffing ingredients; mix
well. Place a heaping tablespoon of mixture near stem end of each leaf. Fold
stem end over filling, then fold in the sides; roll up firmly.
Combine sauce ingredients. Shred the
core and any leftover cabbage. In a Dutch oven, place a layer of cabbage, a
layer of cabbage rolls (seam-side-down), tightly packed, then a layer of sauce.
Repeat until all is used. Simmer gently for 2 hours on top of stove tightly
covered.
Preheat oven to 275°F. Sprinkle with
paprika. Place in oven uncovered. Bake 2 hours. Freezes well.
Makes
30
One cabbage roll is 1
protein choice, 1/2 starchy choice, 8 grams carbohydrate, 8 grams protein, 3
grams fat. 91 calories.
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