Yom Kippur is said and done, so we won’t be fasting anytime soon. That means it’s time to talk about FOOD. The At Home Gourmet is a phenomenal kosher cookbook by Sarah M. Lasry and we’ve got a copy to giveaway to one lucky Kveller reader.
If you’d like a sneak preview of just what kind of recipe you can find in The At Home Gourmet, Sarah was kind enough to share one of her classic Sukkot recipes, which you can find below.
As for entering the contest…
Sign up for Kveller’s e-newsletter by clicking here, and then drop us a note in the comments below. If you’re already signed up, just skip ahead to the comment part. We’ll choose a winner next Friday, October 5th.
And now the recipe for Sukkot Cabbage & Meatballs:
It seems that every person I know is making gefilte kraut (stuffed cabbage) for the up coming Sukkot holiday. My grandmother makes the most delicious recipe and as a kid I remember sitting at her kitchen table watching her wrap those cabbage leaves with her quick & nimble fingers, making what seemed like hundreds of these meat filled packages.
In my lifetime, I alone have personally consumed too many to keep count from her HUGE pot of boiling kraut that is perpetually on her stove top. However, I find the job of making these gefilte kraut a tedious one, that requires time and patience in the kitchen that I just usually don’t have.
But this easy Cabbage & Meatball recipe is the answer to all my food dreams of my grandmother’s delicious dish.
For those of you who have been following my recipes on Kosherstreet.com, my two cookbooks, and general good food hob-session, you know that this cabbage & meatball recipe that I got from my Aunt Rochie is one of my all time favorites !
I serve them up as an appetizer or main course during the holidays and you can usually find me in the kitchen sometime during the meal, eating just the sauce with a spoon from the leftovers in the pot!
1 lb ground beef
½ cup Matzo Meal
1 tsp. kosher salt
½ tsp. garlic powder
2 bags Shredded White Cabbage
1 cup ketchup
16 oz tomato sauce
2/3 cup brown sugar
2 Tbsp. lemon juice
¼ tsp. salt
4 cups water
In a large mixing bowl add your first 6 ingredients, blend together well. This is your meatball mixture. Set aside.
Add the rest of your ingredients into a large soup pot and set onto a med-low flame.
While your cabbage sauce is starting boil, form your meatballs and add to the cabbage sauce mixture. Let meatballs and sauce cook on med low flame for about 1 ½ hours. Remove from flame and serve hot.