Page 16-THE NEWS-October. 1987
Meichels
By NORMA BARACH
(JTA)
wine
2 challahs
honey
beef'barley soup
stuffed cabbage
Succoth is one of the three Jewish
holidays of Thanksgiving. Since Suc
coth £dso is a harvest festival, it is
traditional to eat all kinds of stuffed
vegetables, the stuffing being sym
bolic of abundance.
Please note that to make the
stuffed cabbage, the whole cabbage
should be placed in the freezer two
days before use and defrosted in the
refrigerator overnight. Honey is
served from Rosh Hashanah until
Simchat Torah for its sweetness.
SUCCOTH MENU
whole baked yams with naargarine
peas & mushrooms
sliced cucumbers & tomatoes with
Italian dressing
apple cake
cola, coffee, tea
STUFFED CABBAGE
2lb. head of cabbage, with large outside leaves
Sauce
Filling
1V4 lb. ground beef
1 small onion, grated
1 egg
3 8-oz. cans tomato sauce
4 tbs. brown sugar
4 tbs. lemon juice
2 tbs. water
V4 lb. dried prunes
Remove and discard core of cabbage. Carefully peel off whole
cabbage leaves and cut away any tough ribs from the base of
the leaf. (You should have al^ut 20 usable leaves for stuffing.)
Shred remainder of the cabbage and put in the bottom of the
pot.
Combine sauce ingredients in a large dutch oven and bring
to a boil, stirring. Simmer for 10 minutes.
Mix filling ingredients together. To stuff cabbage leaves, put
about 1 teaspoon of filling about 1 inch from edge of the leaf
nearest the core. Fold in the sides and roll up the leaf, enclos
ing all the filling.
Add shredded cabbage to the simmering sauce and then the
stuffed cabbage leaves, seam side down. Cover pot. Sinmier on
a low flame for about 1 Vi hours. Baste occasionally and add a
bit of water to the sauce if it gets too thick.
The cabbage rolls are best prepared a day ahead, with fat
removed and then reheated in the sauce. They also can be frozen
in the sauce and then reheated in a pot on top of the stove or
in the microwave oven in a covered pan. For a smaller family,
serve half of the rolls and freeze half. Serves 8-10 as a main dish.
MOCK CHOPPED HERRING
A good appetizer to serve on the Simchat Torah holiday, when
you may return home late from the synagogue, is mock
chopped herring. It can be made ahead of time and stored in
the refrigerator. Serve with assorted crackers.
2 cans sardines, drained
& mashed
1 large grated onion
1 large grated delicious
apple
2 tbs. bread crumbs
Mix all ingredients together. Serve cold.
3 hard boiled eggs, grated
vinegar (white) to taste
Vz tsp. salt
14 tsp. black pepper
pinch sugar
Vours^^e
a«D2C0‘^I?'S&-566^-
The Yiddish Dictionary
Source Book, as described in
this article, was written by my
uncle, Herman Galvin and his
son-in-law, Stan Tamarkin. It
gives me great pleasure to pre
sent this Dictionary to the
Speizman Library for every
one to enjoy.
-Ellie Katz
The beginning was simple
enough, just an answer to a re
quest. Students learning Yid
dish in Herman Galvin's smaU
seminar class asked him for an
English*Yiddish dictionary
that used English translitera
tions.
That was in 1978. Thous
ands of words, pages and
hours later, the result is now
printed.
The final version, called the
“Yiddish Dictionary Source
Book: A Transliteral Guide to
the Yiddish Language,” is an
unusual compilation of Yid
dish words, phrases' and
proverbs.
Recently published by
KTAV Publishing House,
Inc., the dictionary not only is
the first to use English
transliterations, but serves as
an important link in the grow
ing effort to keep Yiddish
alive.
Galvin, who is fluent in Yid
dish, spent three to four hours
a day gathering material,
checking lists and comparing
spellings. His son-in-law, Stan
Tamarkin, wrote the historical
introduction.
Tamarkin, a New Haven
resident who speaks some Yid
dish, has a doctorate in
American Studies from Yale.
His area of research was
ethnicity in the U.S. and he
was well aware of the impact
Yiddish once had on the
American Jewish community.
The language itself was bom
in 14th century Europe and is
largely comprised of Middle
German and Hebrew, explain
ed Tamarkin, a writer, teacher
and self-employed business
man. In time, Yiddish ab
sorbed some Polish, Roma
nian, Aramaic, Dutch and
Czech words.
Galvin and Tamarkin relied
on spellings and pronunci
ations recommended by the
YIVO Institute, a New York-
based center for the study and
preservation of Yiddish. Even
then, however, there were
disagreements. At one point,
every pronunciation had to be
redone.
In the end, the pair accepted
about 4,000 words.
Editor's note: This was ex
cerpted from an article appear
ing in The New Haven
Register, written by Bill
Lazarus.
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