Jewish Recipes
Yam and Cabbage Tzimmes Recipe
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Yam and Cabbage Tzimmes - pareve

2 cups shredded Savoy Cabbage (about 1 small head)
2 large Yams (about 1 1/2 pounds), peeled, halved,
then thin-sliced
2 sweet medium apples, peeled cored, and coarsely chopped
15 pitted prunes, halved
3 Tbsp. frozen apple juice concentrate
1/4 cup firmly packed light or dark brown sugar
1/2 cup sweet Passover wine (cherry or Concord grape)
1 tsp ground cinnamon
1/2 tsp. each ground ginger and cardamom
2 Tbsp. honey
1 tsp. sweet parve margarine, plus 2 tsp. cut into small pieces

Step 1

Preheat oven to 375 F. Grease a 9 x 11- inch oven-proof casserole with 1 tsp. margarine. Arrange cabbage, yams, apples and and prunes, in layers, using 1/2 of each ingredient for each layer.

Step 2

In bowl, combine and blend concentrate, sugar, spices and honey. Evenly spoon over mixture. Dot with margarine . Cover with sheet of aluminum foil. Bake for 1 hour. Uncover, and gently stir. Loosely cover and return to oven for 15 minutes. (Dish may be prepared well ahead of serving time, covered and reheated.)

Yield: 8 servings

Source: Jewish Women International”s Magazine: Jewish Woman Fall 1998 Edition


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