In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Robust and hearty, grilled sausages and braised red cabbage with apples is a soothing duo that's simple, fast, and inexpensive

By Betty Rosbottom

JewishWorldReview.com | Comfort food is popular any time of the year, but never more than when freezing temperatures and bad weather combine to keep us inside. Because it's been bitterly cold in much of our country this winter, dishes that warm the palate as well as the spirit have been a recurring theme for many cooks when entertaining.

Pan-grilled sausages served with braised red cabbage and apples definitely falls into this category. Robust and hearty, this soothing duo is simple, fast, and inexpensive to prepare. Thinly sliced red cabbage, chopped onions and diced Granny Smiths are quickly sauteed, then braised for about 10 minutes in a mixture of cider, vinegar and sugar. Crushed fennel seeds add an unexpected but delectable touch to the dish. Stove- top grilled (or pan-fried) kielbasa sausages offered with grainy Dijon mustard make a perfect accompaniment to the deep red cabbage melange.

Add some creamy mashed potatoes to the plate, and make your favorite brownies for dessert, and you've got a menu guaranteed to comfort your guests!


SERVES 5 to 6

  • 1 head red cabbage (2 to 2 1/4 pounds) .
  • 1 Granny Smith apple
  • 1 1/2 tablespoons margarine
  • 1 1/2 tablespoons canola oil, plus extra for cooking the kielbasa
  • 1 cup chopped onion
  • 1 tablespoon sugar
  • 3 tablespoons cider vinegar, plus more if desired
  • 2 teaspoons crushed fennel seeds
  • 1 1/2 teaspoons Kosher salt
  • 2 cups apple cider
  • Freshly ground black pepper
  • 2 tablespoons chopped flat leaf parsley
  • 1 1/2 pounds kielbasa sausages, halved lengthwise (see note)
  • Country Dijon mustard


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Quarter and core cabbage, then cut each quarter crosswise into 1/4-inch wide strips. You should get 8 to 9 cups. Quarter and core unpeeled apple, then cut into 1/2-inch dice.

Heat margarine and oil in a large, heavy skillet set over medium heat. When hot, add cabbage, apples and onion, and saute, stirring, until just starting to soften, 5 to 6 minutes. Add sugar, vinegar, fennel seeds, salt, and cider. Bring to a simmer then reduce heat, cover, and cook until cabbage and apples are very tender, 10 minutes or more. Taste and add more salt if needed and season with pepper. If you want cabbage to have a slightly tarter flavor, stir in 1 to 2 teaspoons additional vinegar. (Cabbage can be prepared a day ahead; cool, cover, and refrigerate. Reheat in a large skillet over medium heat, stirring constantly.)

To cook sausages, lightly oil a stovetop grill pan or a heavy skillet, and place over medium high heat. When hot, add sausages and cook until browned lightly on both sides and hot all the way through, about 5 minutes. Serve sausages with mustard and with red cabbage and apples. Sprinkle cabbage with parsley.

Note: Turkey kielbasa sausages, which are lower in fat, work well in this recipe

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© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .