Category: Side Dish

Bone Marrow Cabbage Boil

I’ve been seeing cabbage boils pop up on my feed for a while now and they always looks SO SO good. Except… they’re stuffed with butter, and lets just say butter isn’t really my thing. So I did what any good Jewish girl would do… I stuffed it with bone marrow instead! Yes, bone marrow! The cabbage gets melt-in-your-mouth soft and it’s a super fun way to serve! Give it a try!

 

Bone Marrow Cabbage Boil

1 small head cabbage
1/3 cup olive oil
4 cloves minced garlic
1 heaping tbsp shawarma spice
2 tsp paprika
kosher salt, to taste
2 small pieces bone marrow

Method:

Preheat oven to 375 degrees. Remove a few outer leaves of the cabbage and rinse. Core the cabbage so you have a deep cavity to fill. Add the minced garlic and olive oil and generously season with shawarma spice and paprika. Season with salt and more olive oil and rub all over the cabbage. Stuff the cavity with bone marrow and place the head of cabbage into 2 pieces of foiled. Add a few tbsp of water and cover tightly.

Bake for 2 hours. Seve hot with the juice for dipping.

 

Related Recipes:

hot honey roasted cabbage
sweet and sour braised cabbage
roasted cabbage pizza

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Chili Crisp Broccoli Salad with Miso Tahini Dressing

I love me some broccoli salad but the one we all grew up with – you know the “broccoli craisin salad” as they called it, was smothered in sugar and mayo, and just not as healthy as I’d like. In my cookbook Totally Kosher, I revisited the old favorite recipe in with raisins and a curry tahini dressing, and this time we’re leaning Asian, with crunchy chili crisp, and miso + soy spiked tahini for a lipsmacking umami dressing that you’re going to want to put on everthing!

Never heard of chili crisp before? There’s a incredible homemade version in my cookbook but Roland and Mr. Bing both makes great kosher options.

As for miso paste, if you’re not adding it to your soups, chocolate chips cookies, mashed potatoes or salad dressings, you don’t know what you’re missing! It’s a fermented soybean paste, with “white” miso being the youngest and sweetest variety (the color darkens and the flavor deepens as it ages). This is my favorite kosher brand, while the Marukome is available at HMart and other gourmet markets.

Chili Crisp Broccoli Salad

15oz. raw broccoli, cut into small chunks
1 small red onion, diced small
6 medjool dates, pitted and diced small
1/2 cup almonds, toasted and roughly chopped
2 tbsp chili crisp (see above for kosher options)

Miso Tahini Dressing

1/4 cup tahini paste
1 tbsp white miso paste
2 tsp soy sauce
2 tsp pure maple syrup
juice of 1 lemon
2-3 tbsp water

Method:

Add the salad ingredients to a large mixing bowl. In a small bowl, whisk the dressing ingredients. Mix the dressing into the salad and toss to combine.

Related Recipes:

crack broccolini
sweet chili broccoli salmon
broccoli slaw
chili crisp cucumber salad

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Chestnut Puree

When it comes to the holidays, I’ll be the first to say, nix the mashed potatoes and serve something DIFFERENT with your brisket! There are so many delicious root vegetables you can puree – to name just a few: parnips, sweet potato, turnip, celery root, butternut squash and carrot! Cruciferous veg like cauliflower and cabbage also make a great puree! And SO MUCH YES to chestnuts – they’ve got lots of starch that blend into the creamiest mash once mixed with some vegetable stock (or heavy cream for dairy puree!). So give this recipe a try. Pairs well with this pomegranate glazed roast and this braised version as well.

Chestnut Puree
YIELD: 2 cups puree

3 tbsp extra virgin olive oil
2 shallots, finely chopped
4 cloves garlic, minced
14oz roasted chestnuts (4 3.5oz bags)
2 1/4 cups vegetable stock
Pinch nutmeg
2 bay leaves
Kosher salt, to taste

In a deep skillet, heat the olive oil. Add shallots and garlic and sweat over low heat until translucent. Add the chestnuts,  stock, nutmeg, bay leaves and salt and simmer until the chestnuts soften, about 15 minutes. 

Remove the bay leaves and Transfer to a food processor or Vitamix and blend until creamy. If the mixture is too thick, add more vegetable stock until desired consistency is reached. 

Related Recipes

Chestnut Hummus with Herb Chestnut Oil
Stuffed Dates with Chestnut Cream
How to Roast Chestnuts

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Hot Honey Roasted Cabbage

Roasted cabbage is a staple around here because I pretty much always have a head of cabbage in my fridge and it’s such a an easy method to elevate the humble veg. This honey harissa version is perfect for the holidays and it was a winner at my Shabbos table!

1 head green cabbage, sliced into wedges
1/3 cup honey
2-3 tbsp harissa (depending on spice level you want)
2 cloves garlic, minced
juice and zest of 1/2 lemon
3 tbsp olive oil + more for the pan
kosher salt, to taste

Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and drizzle with oil. Lay the cabbage wedges on the tray. In a small bowl, combine the honey, harissa, garlic, lemon zest and juice, olive oil and salt. Brush the mixture over the cabbage, drizzle with more oil and season with salt.

Bake until the cabbage is tender and starts to brown around the edges, about 30 minutes.

ADVANCE PREP: you can make this a day or two in advance and warm up, uncovered, before serving.

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Roasted Cabbage Pizza 
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Rosh Hashanah Sweet & Sour Braised Cabbage

I’m a cruciferous girl through and through, so I love cabbage every way. Raw in salads and sandwiches, pickled, roasted, braised – you name it! Oh and soup! Let’s not forget my Bubby’s cabbage soup, one of my favorites! I always have a head of cabbage in the fridge – and I don’t discriminate between red and green!

The humble veg has been getting more attention recently, especially roasted in wedges, but the classic sweet and sour braised cabbage is a recipe I’ve been loving and making for years. It makes a great side dish for meat, poultry and fish and it’s easy and pretty hands-off! And if you use red cabbage, it brings beautiful color to your plate too.

While traditional sweet and sour braised cabbage is usually prepared with vinegar and sugar – I used pomegranate juice, sumac and honey in honor of Rosh Hashanah for the same sweet and sour flavor, honoring the tradition of the holidays.

Sweet & Sour Braised Cabbage

2 tbsp extra virgin olive oil
1 red onion, thinly sliced into half moons
1 large honeycrisp apple, diced small
1 small head of red cabbage, shredded
1 1/2 cups Tuscanini pomegranate juice
1 1/2 tsp sumac
pinch of allspice
2 tbsp honey, or to taste
kosher salt and freshly ground black pepper, to taste

In a deep and wide skillet, heat the olive oil. Add onions and saute until translucent. Add the apples and continue to cook until softened. Add the cabbage, stirring until it starts to soften. Add the pomegranate juice, sumac, allspice, honey, salt and pepper and bring to a simmer. Cover the pot and braise for 1 hour, stirring occasionally. If the pomegranate juice cooks out, add a bit more.

Serve warm alongside the protein of your choice!

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cabbage hamantasch knish
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roasted cabbage pizza

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