Archive | June, 2014

Grandma Aptaker’s Stuffed Cabbage

17 Jun

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Grandma Aptaker was my husband’s grandmother.  She was originally from Russia/Poland, then Brooklyn, and then Pueblo, Colorado.  I learned a lot about cooking from Grandma and this was her most popular dish.

Here is the recipe:

Start with a head of cabbage and separate about 15 leaves from the head by making a cut at the base of the cabbage (near the core).  Work carefully and try to keep them whole.

Cook the cabbage leaves for 15 minutes in a pan of water.  The drain the cabbage and pour cold water over the leaves to keep them from cooking any more.

In a bowl, mix 1 lb of hamburger meat, 1/4 cup water, 1 egg, and 1/3 cup raw rice.  Make 15 little meatballs from the mixture.

Wrap each meatball in a cabbage leaf, as shown in the diagram above.

In a big pot, mix 1 diced onion, 1 can tomato sauce, 1/4 cup lemon juice, and 1/2 cup sugar.  (Splenda is okay). Let this mixture cook about 10 minutes.  Then add the cabbage rolls and cook on low heat for two hours.

*****

This is already gluten free.

For a vegetarian version,substitute 1 lb of sautéed mushrooms for the hamburger; mix with rice and egg as above.

By Randa Dubnick

Drawing is “Diagram for Making Stuffed Cabbage” by Randa Dubnick.  All rights reserved.

 

 

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Rena’s Chili Egg Pie

16 Jun

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This is a dish that my mother used to make.  She came by the recipe from her friend Rena Lifton, so I have always called it “Rena’s Chili Egg Pie”.  This is a great dish for brunch and is very portable, so it is easy to take to pot-luck parties.  It is also a great dish for dairy suppers.

And here is how you make it:

Oil or butter a 9 inch pie plate.  Open a 4-oz can of whole green chilies.  Cut the chilies in half lengthwise and arrange them on the bottom of the pie plate, to act as a crust.  Cover the green chilies with 3/4 lb. grated Monterey jack or cheddar cheese.  In a separate container, beat 4 eggs and then just pour them over the cheese.  Bake at 325* degrees for 45 minutes to an hour, or until done.

Despite the chilies, this is a mild dish. Serve with salsa on the side for those who want more spice..

*If you are baking at high altitudes, lower the oven temperature to 300 degrees.

by Randa Dubnick

Illustration is “Chili Egg Pie” by Randa Dubnick. All rights reserved.