RFCJ RECIPE ARCHIVE
Posted by : Terri Tzimmes, Yam & Cabbage - pareve
From Winnipeg Free Press; recipe swap column; submitted by Enid Barnes. Terri --------------------------------- Passover yam and cabbage tzimmes 1 teaspoon plus 2 teaspoons margarine (separated) 2 cups shredded savoy cabbage ( 1 small head) 2 large yams (about 1 and 1/2 pounds) peeled, halved, thinly sliced 2 sweet medium apples, peeled, cored and coarsely chopped 15 pitted prunes, halved 3 tablespoons frozen apple juice concentrate 1/4 cup finely packed light or dark brown sugar 1/2 cup sweet Passover wine 1 teaspoon ground cinnamon 1/2 teaspoon each ground ginger and cardamom 2 tablespoons honey Preheat oven to 375. Grease a 9 by 11 ovenproof casserole (oblong or oval) with 1 teaspoon margarine. Arrange in layers half of cabbage, yams, apples and prunes. Repeat layers. In a bowl, combine and blend apple juice concentrate, sugar, wine, spices and honey. Evenly spoon over mixture. Dot with 2 teaspoons of margarine, cut up. Cover with foil and bake for 1 hour. Uncover, gently stir, loosely cover and return to oven for 15 minutes. The dish may be prepared ahead of time and reheated. Yield: 18 servings
