Tzimmes, Yam & Cabbage - pareve

Posted by : Terri

From Winnipeg Free Press; recipe swap column; submitted by Enid Barnes.

Terri
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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

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