Traditional comfort food for a cold rainy day. Boil a cored small green cabbage in salt water until leaves are soft and easily peeled off. Pour cold water over leaves in a colander and let drain. Keep unused leaves and cabbage core for soups.
Coat bottom of a stock pot with a little olive oil over medium high heat. Sauté one large onion, chopped; 3 carrots, chopped; 1 orange, sectioned and chopped; 1 apple, peeled, cored and chopped. Brown lightly. Add 1 8-oz. can drained sauerkraut, 1 can whole tomatoes, drained and chopped. Sprinkle whole mixed peppercorns to taste and mix all ingredients together. Boil then reduce to simmer.
In a bowl, season 1 1/2 lbs. ground meat of your choice with dried onions, salt. Add 1 egg beaten lightly and 1/3 cup rice. Mix together. Fill larger drained cabbage leaves with meat mixture, making balls that fit into the stem side and wrapping the leaves around and under so they stay closed around the meat. Place stuffed leaves on top of the simmering vegetables so that they are tightly packed and stay closed, stem side down. Push them into the veggies and sprinkle liberally with paprika. Cover and simmer for one hour.
Dissolve 12 small or 6 large ginger snap cookies into the juice of a large lemon. Pour on top of the cabbages. Cover and simmer for another hour.
Grate 4 large raw peeled potatoes into fine strips into a bowl of ice water. Press out moisture and drain on paper towels. Put potatoes into a large bowl. Add 2 lightly beaten eggs and blend to bind. Add 1 cup matzoh meal and thinly sliced bunch of green onions (scallions). Blend together with fingers. Season with salt and pepper to taste. Fashion potato mixture into 4 inch diameter, 1/2 inch thick patties. Heat a non-stick fry pan and coat with vegetable oil until hot. Brown potato patties on both sides until crispy. Keep latkes warm in a 200 degree oven on a platter until ready to eat. Serve with apple sauce and Strahl Brisket.
Lovingly derived from Birdie Sandler Strahl’s original, enhanced by daughter Betsey Strahl Levine’s creative touch:
4-5 lb. first cut fresh brisket of beef. Not too lean, need some fat. Serves about 8-ish. It shrinks. In a dutch oven, brown brisket well on both sides to sear. Take out and place on dish. Brown at least 3 large sliced onions, the more the better. Put the brisket back into the pan and season with generous amount of paprika, pepper, garlic powder, salt. Pour 16 oz. canned tomato sauce over the meat.
Bake at 350 degrees tightly covered for one hour. Uncover and add 1 cup sweet Jewish or another fruity red wine. Bake covered for another hour. Uncover and take out the pot roast and slice against the grain. Put sliced meat back into the pot and make sure it is covered with liquid, add chicken broth if necessary. Bake another hour or until it falls apart.
Serve with hot horseradish and Dr. G’s Potato Latkes.