Jane Brody's Unstuffed Cabbage

I don't know if this is in her cookbooks - I found it in a magazine.  It is perfect for sukkot, since it is a one dish meal, basically.  Add challah, salad, dessert - good to go.
I can't find any ground turkey this year so I may make it with ready-to-go veggie meatballs.  This is perfect for cooks, like moi, who don't like to spend a lot of time making stuffed cabbage.
A nice accompaniment is a bowl of boiled red bliss potatoes.  Or you could peel baking potatoes, chop them in eights or so, and cook them in the stew.

Ingredients

• 1 large onion, diced
• 2 lbs cabbage, sliced
• 1 (8 ounce) cans tomato sauce
• 1 (28 ounce) cans chopped tomatoes, with juice
• 1 cup water
• 1/4 cup honey
• 1/4 cup lemon juice

• 1 lb ground beef

• 1/2 cup white rice, raw

• 1 teaspoon Worcestershire sauce

  
  

  or substitute 2 pkg vegetarian meatballs

• salt and pepper
• 1/2 cup raisins (optional)

Directions

1. In a large, heavy pot combine the first 7 ingredients; bring to boil.
2. Meanwhile make meatballs with beef, rice, Worcestershire sauce and add to pot; reduce heat to low and simmer for 2 hours.
3. If desired, add raisins and cook an additional 15 minutes.

Mini Vegetable Kugels

These are from a cookbook Susie Marcus once gave us.  They are very cute, which I think adds to their appeal, as does the fact they each have a nice crust.  The pans need to be VERY WELL OILED or they don't come out.  [or use silicon bake pans.] You could use other vegetables.  Now that chestnuts are around, Kosher for Passover, they are a nice addition.
Like all recipes calling for frozen spinach, thaw it in advance.

6 T. margarine
1 c. chopped onion
½ c. chopped celery
1½ c. grated raw carrot
10 oz. frozen spinach (thawed)
2 eggs, beaten
1½ t salt
dash pepper
½ c. matzah meal - if you're out of matzah meal, just take matzah and run it through the food processor.  Texture is fine for this purpose.  (if it's not passover, probably plain old WW flour)

Saute onion, celery, and carrot in margarine in a large frying pan.
Add thawed spinach.
Add eggs, salt, pepper and matzah meal.
Spoon into a well-greased muffin tin, yielding 12 muffins.  Or skip that altogether and just put it in a WELL GREASED flat pan.
Bake at 350 for 45 minutes.

Cool a few minutes before removing them.

Kamishbread - Dorothy Goodman's recipe

Kamishbread, so called (I'm sure the Yiddish is Kamishbrot - Joan Nathan says it is the Ukrainian Jews' name for mandelbrot. It was a Fargo specialty served for onegs and other social events.  Elsewhere it is called Mandelbrot, which means almond bread.  It is a heavy biscotti, twice-baked. When I baked these ahead of Tasha's new baby Felix in Des Moines, I realized I didn't have my nice old recipe from Dorothy Goodman on the blog. It's a keeper!

Dorothy and Fritzie were dear friends. Fargo Jewish women were bakers - the local bakeries were very uninspiring.

[Another food writer/historian says Kamishbrot is the simpler variety, mandelbrot has more additions.]

½ c. oil
1 c. sugar
3 eggs
1 heaping t baking powder
1 t. vanilla or grated orange rind
3 c. flour [I always use half whole wheat for most everything I bake]
½ c. chopped or ground almonds or chopped walnuts
1/2 t. salt (or more to taste)

optional: 4 oz. mini chocolate chips

Cream oil, sugar and eggs in a large bowl

Add the dry ingredients to the wet ingredients.

Add flavoring and nuts, and optional mini-chips.

Chill for about an hour.

Preheat oven to 350.

Divide dough into thirds, making long rolls about 2" wide.  Leave space between rolls, since they will spread. these don't rise much, just enough to look like biscotti.

Bake on greased cookie sheet(s) for about 30 minutes until lightly browned.  

Remove and cool a few minutes and cut into 1" horizontal pieces.

Roll both cut sides in a cinnamon/sugar mixture - you don't need much, it goes a long way.

Bake a second time in a 375 oven until crisp - 5 to 10 minutes.