Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs Read Online Free PDF Page B

with crackers, toast, chunks of bread or bagels.
     
    Nutritional information per portion: Energy 242kcal/1002kJ; Protein 13.8g; Carbohydrate 0.3g, of which sugars 0.3g; Fat 19.7g, of which saturates 12g; Cholesterol 54mg; Calcium 393mg; Fibre 0.6g; Sodium 972mg.
     

 
Sweet and sour red cabbage
     
    Cabbage used to be the most important vegetable in the Ashkenazi kitchen and often it was the only vegetable. Luckily cabbage is very versatile and is also very good for you. This dish can be made ahead of time and reheated at the last minute to serve with either a meat or dairy meal.
     
    SERVES 4–6
     
30ml/2 tbsp vegetable oil
1 / 2 large or 1 small red cabbage, cored and thinly sliced
1 large onion, chopped
2–3 handfuls of raisins
1 small apple, finely diced
15ml/1 tbsp sugar
120ml/4fl oz/ 1 / 2 cup dry red wine
juice of 1 lemon or 50ml/2fl oz/ 1 / 4 cup lemon juice and cider vinegar mixed together
salt and ground black pepper
    1 Heat the oil in a large pan, add the cabbage and onion and fry for 3–5 minutes, stirring, until the vegetables are well coated in the oil and the cabbage has softened slightly.
     
    2 Add the raisins, apple, sugar and red wine and cook for 30 minutes, or until very tender.
     
    3 Check the cabbage occasionally and add more water or red wine if the liquid has evaporated and the cabbage is at risk of burning.
     
    4 Towards the end of the cooking time, add the lemon juice, and vinegar if using, and season with salt and pepper to taste. Serve the cabbage hot or cold.
     
    Nutritional information per portion: Energy 148kcal/620kJ; Protein 2.2g; Carbohydrate 23.8g, of which sugars 22.2g; Fat 4g, of which saturates 0.4g; Cholesterol 0mg; Calcium 60mg; Fibre 2.9g; Sodium 19mg.
     

 
Sweet and sour cucumber with fresh dill
     
    This is half pickle, half salad, and totally delicious served as a light brunch or even as an appetizer before a homely, roasted meat main course. Serve with thin slices of pumpernickel or any other coarse, dark, full-flavoured bread.
     
    SERVES 4
     
1 large or 2 small cucumbers, thinly sliced
3 onions, thinly sliced
45ml/3 tbsp sugar
75–90ml/5–6 tbsp white wine vinegar or cider vinegar
30–45ml/2–3 tbsp water
30–45ml/2–3 tbsp chopped fresh dill
salt
    1 In a large bowl, mix together the sliced cucumber and onions, season with salt and toss together until thoroughly combined. Leave to stand in a cool place for about 5–10 minutes.
     
    2 Add the sugar, vinegar, water and chopped dill to the cucumber mixture. Toss together until well combined, then chill in the refrigerator for a few hours, or until ready to serve.
     
    Nutritional information per portion: Energy 89kcal/375kJ; Protein 2g; Carbohydrate 20.7g, of which sugars 18.3g; Fat 0.4g, of which saturates 0g; Cholesterol 0mg; Calcium 63mg; Fibre 2.3g; Sodium 9mg.
     

 

New York deli coleslaw
     
    Every deli sells coleslaw but there is boring coleslaw and exciting coleslaw. The key to good coleslaw is a zesty dressing and an interesting selection of vegetables.
     
    SERVES 6–8
     
1 large white or green cabbage, very thinly sliced
3–4 carrots, coarsely grated
1 / 2 red (bell) pepper, chopped
1 / 2 green (bell) pepper, chopped
1–2 celery sticks, finely chopped, or 5–10ml/1–2 tsp celery seeds
1 onion, chopped
2–3 handfuls of raisins or sultanas (golden raisins)
45ml/3 tbsp white wine vinegar or cider vinegar
60–90ml/4–6 tbsp sugar, to taste
175–250ml/6–8fl oz/ 3 / 4 –1 cup mayonnaise, to bind
salt and ground black pepper
    1 Put the cabbage, carrots, peppers, celery or celery seeds, onion, and raisins or sultanas in a large salad bowl and mix to combine well. Add the vinegar, sugar, salt and ground black pepper and toss together. Cover and leave to stand for about 1 hour.
     
    2 Stir enough mayonnaise into the salad to lightly bind the ingredients together. Taste the salad for seasoning and sweet-and-sour flavour, adding more sugar, salt and pepper if needed.
     
    3 Chill in the