Friday night is just FI and I...just too much traffic to go traveling to family after work so we will see the Family Sat.
But I want to make a small Rosh Hashanah dinner. I am making a turkey breast....but what goes with that? What should I make and how? I am not a cooker.
MaryK
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Re: Help me make dinner on Rosh Hashanah!
One year, when I first started dating FH (and cooking) I just went to a Jewish market, baught everything, put them in my own pots and pans to keep them warm and threw away the containers!
I am Catholic, so I read as much as I could about Rosh Hashanah traditions and recipes from All Recipes.com and I also asked MIL. I think I have the recipes from last year that I used - I guess I have to get them out it IS Friday night, isn't it?! Let me know if you'd like them...
Chloegirl
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Re: Help me make dinner on Rosh Hashanah!
That would be great....I can use any help I can get.
That is such a funny story...I am actually getting Mazo ball soup from Bens this week...but thought I would try to cook the rest.
Thanks for the help!
Misty
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Re: Help me make dinner on Rosh Hashanah!
My mom's stuffed cabbage recipe....
1 Large Head of Cabbage (big leaves if possible) 4 16 oz. cans of Delmonte Tomato Sauce 2 cans of water - rinse out other cans and add to mixture 2 lbs. of chopped meat 2 TBLS Rice (Carolina) 2 Lemons Sugar - about 1/2 cup 2 eggs salt, pepper
Mix together thoroughly - Chopped meat with eggs, salt, pepper, squeeze of lemon, and a sprinkle of sugar and rice.
Put tomato sauce in large pot - add salt, pepper, freshly sqeezed lemon and sugar to taste. (Don't be afraid to make it sweet with sugar) Taste it! Start it simmering.
Put cabbage into boiling water and peel leaves off one at a time. Wrap about a handful of chopped meat into cabbage leaves. Take the handful of meat, place it on the top of the cabbage leaf (the thicker side), fold over the left side of the leaf, roll it up, tuck the right side of the leaf firmly into the meat. It should be a tight roll.
Put stuffed cabbage into tomato sauce mix and simmer for about 2 hours.
The most important thing here is to TASTE it as you go along....and adjust to suit your taste. Jewish cooking is measured by the palm of your hand usually, so all measurements are approximates!
