Molly Goldberg Jewish Cookbook (16 page)

Melt the shortening in a skillet. Add the cabbage, onion, pepper, sugar, and remaining salt. Saut6 for 20 minutes, stirring frequently. Cool for 20 minutes. Preheat oven to 350
⁰
.

Roll out the dough as thin as possible on a lightly floured surface. Spread the cabbage mixture on it. Roll up carefully, as for a jelly roll. Place on a greased, shallow baking pan. Brush with the remaining salad oil.

Bake for 45 minutes, or until crisp and brown. Slice the
strudel
while hot. Very small versions of this dish are excellent for
hors d'oeuvres.

SAUERKRAUT FILLING FOR STRUDEL

3 tablespoons shortening

\Vi
pounds sauerkraut, drained

and chopped 3 tablespoons grated onion
Vi
teaspoon freshly ground black

pepper 1 teaspoon sugar

Melt the shortening in a skillet. Add the sauerkraut and onion. Saute for 10 minutes, stirring frequently. Add the pepper and sugar. Mix well together and let cool. Proceed as directed above, in place of the cabbage filling.

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The MoHy
Goldberg Cookbook

CARROT TZIMMES

*44

2 tablespoons fine barley

4 tablespoons shortening

4 cups grated carrots

2 apples, peeled and grated

i teaspoon salt

2 teaspoons sugar

Vi
cup water

Vegetables

Soak the barley in water to cover for 2 hours. Drain well.

Combine the shortening, carrots, apples, salt, sugar, and water in a saucepan. Add the barley and mix together. Cover and cook over low heat for 2 hours, or until the barley is tender. Stir frequently, adding more water if necessary.

Serve hot, as a vegetable.

To
define
tzimmes
would be a presumption. It's a -word that means many things and mostly it means a lot of things mixed together. In non-cooking it means a lot of people making a lot of noise, or one person making a fuss. In this case it's very definite. It's made of a lot of things and pumpkin, and there is no two ways about this recipe. It's a delicious
tzimmes.

PUMPKIN TZIMMES

4 pounds pumpkin (or yellow

squash), peeled and diced 2 tablespoons rice
\Yi
teaspoons salt 2 teaspoons sugar 4 tablespoons butter
Yi
cup sour cream

Combine the pumpkin, rice, and salt in a saucepan. Cook over low heat for 45 minutes. Mix frequently. (It is not usually necessary to add water, as the vegetable has its own.)

Mash the mixture until smooth. Add the sugar, butter, and cream. Cook over low heat for 10 minutes, stirring occasionally. Correct seasoning.

Serve as a vegetable.

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The Molly Goldberg Cookbook

RED CABBAGE,

SWEET AND SOUR STYLE

2 tablespoons shortening

3 pounds red cabbage, finely shredded

Vi
cup water
iYz
teaspoons salt
y*
teaspoon freshly ground black pepper

2 tablespoons flour

4 tablespoons cider vinegar

3 tablespoons brown sugar

Melt the shortening in a saucepan. Add the cabbage, water, salt, and pepper. Cover and cook over low heat for i hour. Mix the flour and vinegar to a smooth paste and add, together with the brown sugar. Cook for 5 minutes, stirring almost constantly. Correct seasoning, adding vinegar and sugar if necessary. There should be pronounced flavors of both sweet and sour.

Serve with roast poultry or with meat dishes.

note: The flavor will be improved if the dish is prepared several hours before it is to be used, and then reheated.

SWEET AND SOUR STRING BEANS

2 pounds fresh string beans, cut in half, or 2 packages frozen

2 teaspoons salt

3 cups water

3 tablespoons shortening

2 tablespoons flour

3 tablespoons sugar

3 tablespoons vinegar

146

Vegetables

Combine the beans, salt, and water in a saucepan. Bring to a boil. Cook over medium heat for 10 minutes. Drain, reserving 1V2 cups of the stock.

Melt the shortening in the saucepan. Add the flour, stirring until smooth. Add the stock, stirring constantly until the boiling point. Add the sugar, vinegar, and beans. Cover and cook over low heat for 15 minutes. Correct seasoning.

MEATLESS HOLISHKES

stuffed cabbage
                           
i head cabbage

2 cups half-cooked rice 4 tablespoons bread crumbs i onion, grated 2 teaspoons salt

Vi
teaspoon freshly ground black pepper

2 eggs, beaten

\Vi
cups seedless raisins 6 tablespoons shortening

3 onions, sliced

2 tablespoons flour 2 cups boiling water
V4
cup lemon juice i teaspoon cinnamon

Carefully separate the leaves of cabbage. Pour boiling water over them and let soak for 15 minutes. Mix the rice, bread crumbs, grated onion, 1 teaspoon of the salt,
V4
teaspoon of the pepper, the eggs, and 34 cup of the raisins together. Mix well. Place a heaping tablespoon of the mixture on each cabbage leaf, turn in the sides, and roll up carefully. Fasten the ends with toothpicks or tie with white thread if necessary.

Melt half of the shortening in a skillet. Brown the
holishkes
in it. Transfer carefully to a baking dish. Melt the remaining half of the

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The Molly Goldberg Cookbook

shortening in the skillet. Add the sliced onions. Saut£ for 10 minutes, stirring frequently. Add the flour. Cook, stirring constantly, until brown. Add the water, stirring constantly until the boiling point. Add the lemon juice, cinnamon, remaining salt, pepper, and raisins. Pour the mixture over the
holishkes.

Bake in a 350
⁰
oven for 1 hour. Baste frequently. Correct seasoning, adding a little more lemon juice or sugar if necessary.

Serve as a main course, or as a vegetable with plain roast meats or poultry.

ZWIEBELKUCHEN

onion tart
                                   
i cup sifted flour

Yi
teaspoon salt ?4 pound butter

2 tablespoons sour cream

Sift the flour and salt into a bowl. Work the butter in by hand. Add the sour cream, mixing until a ball of dough is formed. Chill for 2 hours. Now prepare the filling:

3 tablespoons butter 6 onions, sliced thin 2 teaspoons salt

2 eggs

1 cup sour cream

Y4
teaspoon white pepper

1 teaspoon paprika

Melt the butter in a skillet. Saut£ the onions in it for 10 minutes, but do not allow them to brown. Add 1 teaspoon of the salt, and mix.

Roll out the dough on a lightly floured surface to fit a 9-inch pie plate, and line the pie plate with the dough. Flute the edges. Place the onions in it. Preheat oven to 400
⁰
.

Beat the eggs, sour cream, pepper, paprika, and remaining salt together and pour over the onions.

148

Vegetables

Bake in a 400
⁰
oven for 10 minutes. Reduce heat to 350
⁰
and bake for 20 minutes longer, or until a knife comes out clean.

Serve as an appetizer or as an accompaniment to a main course. Serve hot.

STUFFED ONION PASTRY

\Vi
cups sifted flour

Yi
teaspoon salt

34 cup shortening

iegg

2 tablespoons ice water

Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender or 2 knives. Beat the eggs and water together and add, tossing lightly until a ball of dough is formed. Chill for 1 hour. Now prepare the filling:

V\
cup butter or chicken fat

10 onions, sliced thin

\Vi
teaspoons salt

Vi
teaspoon freshly ground black

pepper
V4
teaspoon sugar
Va
cup melted butter or chicken

fat

Melt the
V\
cup shortening in a skillet. Add the onions, salt, pepper, and sugar. Saut6 for 15 minutes, stirring frequently. Correct seasoning. Cool for 15 minutes.

Preheat oven to 375 °. Roll out the dough as thin as possible on a lightly floured surface.

Brush the dough with the
Va
cup melted shortening and cover with the onions. Roll up and place on a greased baking sheet.

Bake for 35 minutes, or until browned. Slice and serve hot.

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The Molly Goldberg Cookbook

ONION PUDDING

6 egg yolks

4 onions, finely chopped

V*
cup matzo meal

\Vi
teaspoons salt

Va
teaspoon freshly ground black

pepper
Y*
cup melted shortening 6 egg whites

Beat the egg yolks in a bowl. Add the onions, matzo meal, salt, pepper, and shortening. Mix well. Preheat oven to 350
⁰
.

Beat the egg whites until stiff but not dry. Fold them into the onion mixture. Pour into a greased 2-quart casserole or baking dish.

Bake for 40 minutes.

Serve as a vegetable.

ONIONS AND LIMA BEANS

4 tablespoons shortening

12 whole small white onions, or

3 onions, sliced 1 tablespoon flour 1 cup water

1 bay leaf

2 peppercorns
\Vi
teaspoons salt

V4
teaspoon freshly ground black

pepper 2 pounds lima beans, shelled, or

1 package frozen

Melt the shortening in a saucepan. Add the onions. Saute for 15 minutes, stirring frequently. Sprinkle the flour over them and mix.

150

Vegetables

Add the water, stirring constantly to the boiling point. Add the bay leaf, peppercorns, salt, and pepper. Cover and cook over low heat for 10 minutes. Add the lima beans. Cover and cook over low heat for 15 minutes, or until beans are tender. Mix frequently to prevent burning.

BAKED ONION DUMPLINGS

\Vi
cups sifted flour 2 teaspoons salt 1 cup shortening

1 egg yolk

4 tablespoons ice water 6 large onions (Bermuda, if available)

2 cups stock or canned con-

somm£
Vi
teaspoon freshly ground black pepper

Sift the flour and
V2
teaspoon of the salt into a bowl. Cut in the shortening (reserving 2 tablespoons) with a pastry blender or 2 knives. Beat the egg yolk and water together and add, tossing lightly until a ball of dough is formed. Chill for 1 hour.

Combine the onions, stock, and remaining shortening in a saucepan. Bring to a boil and cook over low heat for 20 minutes, or until onions are tender but firm. Drain well. Cool for 1 hour. Sprinkle with the pepper and remaining salt. Preheat oven to 375
⁰
.

Roll out the dough
Vs
inch thick on a lightly floured surface. Cut 6 pieces large enough to cover the onions. Place an onion on each, pinching edges together. Place on a baking sheet.