Tag Archives: beef

Hungarian Lazy Stuffed Cabbage and Noodles

A cabbage roll

Image via Wikipedia

While cabbage didn’t play a huge role in my childhood cuisine, there were two dishes that did show up to everyone’s delight — noodles with sautéed onions and cabbage, and stuffed cabbage.  I make the noodle dish several times a year, but I’ve never tackled the stuffed cabbage.

When I bought a lovely head of cabbage at Whole Foods this week, along with some wide noodles, I suddenly flashed to the stuffed cabbage and thought there must be a way to capture the flavor without the fuss, and why not combine the two dishes?  The following is the delightfully delicious results!

Hungarian Lazy Stuffed Cabbage and Noodles

Serves 6

8 oz. package wide noodles, prepared as directed on the package.

1 lb.  ground beef

I large onion, diced

3 cloves garlic, chopped

½ cup brown basmati rice (can use regular white rice if you prefer)

1 small head of cabbage, chopped

1 28 oz. can tomato puree

1 16 oz. can diced tomatoes

¼ cup plus 2 TBS vinegar (can use white or cider)

¼ cup brown sugar

¼ cup white sugar (or Succinat)

1 tsp. salt

Preheat oven to 325°F

Sauté onions, garlic and ground beef in oil until beef is browned.  Add rice.

In a bowl, mix together tomato puree, diced tomatoes, vinegar, salt and sugar.

In a large, deep casserole layer 1/3 of the cabbage, followed by ½ the beef mixture.  Pour half the sauce over it.

Layer another 1/3 of the cabbage, the rest of the beef mixture, and then the remaining 1/3 of cabbage.  Pour remaining sauce over.

Bake for 90 minutes.  Remove from oven and stir in cooked noodles.

Lower heat to 300°F and bake for an additional 30 minutes.

Note: I prefer the sweetness of the sugar because that’s what I was raised on.  You can omit the white sugar if you prefer a less sweet version.

Advertisements

Coca Cola Brisket

This week marks the start of the Jewish New Year — Rosh Hashanah, and with it another year of making food for festive family meals, a task I always look forward to with great relish (but not so much the cleaning part…oh how I wish the house cleaned itself.)  I always make enough food for double the amount of people I invite, but the leftovers make the rest of the week a breeze at dinner.

My daughter’s favorite holiday dish is Coca Cola Brisket, not at all what our ancestors made in the old country, but Google it and you’ll find dozens of versions since this is a very popular dish. It’s sweet and savory.  Many of the dishes for the Jewish New Year are sweet, as part of the tradition to eat sweet food in hopes of a sweet New Year.  Often, a sweet carrot dish called Tsimmes is prepared, but we’ll be skipping that dish this year.  Apples dipped in honey, Challah (a sweet egg bread with or without raisins) dipped in honey, honey cakes and fruits new for the season.  Growing up, we often had pomegranate seeds.

For every holiday or dinner party, I make a mix of traditional favorites and new recipes.  Along with the brisket, we’ll also be having Hungarian Chicken Paprikash (not at all traditional) with dumplings (called Nockerl), and a potato kugel.  For starters we’ll have chicken soup with matzo balls, creamed mushroom stuffed phyllo shells, artichoke tarts, and a sweet salad with mandarin oranges and candied almonds.  I’m going to try to duplicate Boston Market’s sauteed apples as well.  (I said I always make enough food for an army and I meant it!)

This is a dish that tastes just as good reheated, so make plenty of leftovers.

Here’s my version.  Serves 6-8

Preheat over to 350 F.

4-5 lb. brisket
1 packet dried onion soup mix
1 can jellied cranberry sauce , sliced
1-1/2 cups ketchup
half liter coca cola
12 oz cut up carrots (or baby carrots)
2 lbs. small red potatoes (cut into chunks if using larger potatoes.)

Place brisket fat side up in a roasting pan.  Sprinkle with onion soup mix.

Cover with sliced cranberry sauce, and pour first the ketchup over it, and then the cola.  Cola should reach halfway up the pan, add more if needed.

Cover with lid or two layers of heavy duty aluminum foil and roast for two hours.

Remove from oven, and add carrots and potatoes.  Turn up oven temperature to 400 F.  Return to oven for another 90 minutes.

Check to see if meat is tender, if not, roast another hour.

Remove from oven and slice brisket. Cover with sauce.  I generally put vegetables in a separate container.

Store in refrigerator overnight so you can skim off the fat.