Best 2 Cabbage And Meat Knish Recipes

Embark on a culinary journey with our enticing Cabbage and Meat Knish, a delectable treat that seamlessly blends savory flavors and textures. Discover the art of crafting this Jewish classic, from preparing the tender cabbage filling to encasing it in a flaky, golden-brown pastry. Our comprehensive guide provides step-by-step instructions, ensuring success in your kitchen.

But that's not all! This article also unveils a treasure trove of additional knish recipes, each offering unique taste sensations. Dive into the hearty goodness of our Potato and Cheese Knish, where creamy mashed potatoes mingle with melted cheese, all wrapped in a crispy pastry shell. For a vegetarian delight, try our Spinach and Feta Knish, where sautéed spinach and tangy feta cheese unite in perfect harmony. And if you crave something sweet, our Apple Knish will tantalize your taste buds with its irresistible combination of sweet apples, cinnamon, and a hint of nutmeg.

Whether you're a seasoned knish enthusiast or a curious cook seeking new culinary adventures, this article has something for everyone. Prepare to indulge in the timeless flavors of these delectable pockets of joy, handmade with love and expertise. Bon appétit!

Let's cook with our recipes!

CABBAGE WITH MEAT SAUCE

Cabbage With Meat Sauce image

A flavorful meat sauce is served over thinly sliced cabbage-instead of hot cooked noodles-for a deliciously different dish.-Janet Carter, Tullahoma, Tennessee

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1 green pepper, chopped
1 cup chopped onion
1 cup tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1/4 teaspoon salt
Dash pepper
1/4 cup butter
1 medium head cabbage, thinly sliced

Steps:

In a skillet, cook sausage, green pepper and onion until the sausage is browned; drain. Stir in the tomato juice, tomatoes, oregano, salt and pepper; simmer for 1 hour. Melt butter in a Dutch oven; saute cabbage over medium heat until tender, about 15 minutes. Transfer to a serving platter; top with the meat sauce.

Nutrition Facts : Calories 295 calories, Fat 22g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 748mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 6g fiber), Protein 9g protein.

CONEY ISLAND KNISHES

Coney Island Knishes image

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes

Time 3h

Yield 16

Number Of Ingredients 18

Ingredients

2 ¾ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon white vinegar
½ cup canola oil
½ cup warm water
2 ½ pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
½ cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
Chop corned beef and cabbage into fine pieces.
Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g

Tips:

For the perfect knish dough, use a combination of all-purpose and bread flour. The all-purpose flour will give the dough a light and airy texture, while the bread flour will provide strength and elasticity.
When cooking the cabbage and meat filling, be sure to brown the meat well before adding the cabbage. This will help to develop flavor and prevent the filling from becoming watery.
If you don't have a potato ricer, you can use a fork to mash the potatoes for the filling. Just be sure to mash them until they are very smooth.
To prevent the knishes from sticking to the baking sheet, grease it lightly with cooking spray or line it with parchment paper.
Serve the knishes warm with your favorite dipping sauce, such as mustard, ketchup, or horseradish sauce.

Conclusion:

Cabbage and meat knishes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste preferences. So next time you are looking for a quick and easy meal, give cabbage and meat knishes a try!

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