Archive | June, 2014

Grandma Aptaker’s Stuffed Cabbage

17 Jun



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.




Rena’s Chili Egg Pie

16 Jun


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.