A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
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Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette
Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette
INGREDIENTS
PROCEDURE
- 2 heads of Green Cabbage, cut in 1/8ths
- 1 1/2 cups Walnuts
- 3 cloves of Garlic, grated on a microplane or box grater
- 6 Rosemary Sprigs, leaves removed
- 1/4 cup Butter
- 1/4 cup plus 2 tbsp Olive Oil
- 1/4 cup Apple Cider Vinegar
- Sea Salt, to taste
- Black Pepper, to taste
1. Preheat your oven to 450F degrees.
2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt
3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.
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A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette ...
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Plantain & Mullein Green Fritters
Crispy, savory fritters made with plantain and mullein leaves...
-
Dandelion Salad Recipe with Dayflowers
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
