What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
A staple in Polish and Slavic cooking, Kapusta is making a come back. Whether you use green or red cabbage, you cannot measure the comfort factor in this simple and tasty side dish. Some ethnic groups eat the more significantly sweet & sour version. My recipe has a subtle hint of these characteristics hidden in the background.
As with any of my recipes I use the lower fat and sugar free ingredients but you can certainly substitute real salted butter and white sugar if you're not concerned about fat, carbohydrates, or calories.
Sauteed Cabbage makes the perfect side to any schnitzel, roasted chicken, or braised beef.
Depending on the size of your cabbage this recipe can serve 4.
Ingredients...
- 1/2 a head of cabbage
- 3 tablespoons margarine (pick a healthy version)
- 1 teaspoon kosher coarse salt
- 1/2 teaspoon black pepper
- 1 tablespoon cider vinegar
- 1 tablespoon Splenda sugar substitute
Here's how you do it...- Heat a saute pan over medium.
- Thinly slice/shred the cabbage as you would for any slaw.
- Add the margarine to the heated pan until melted.
- Add the shredded cabbage.
- Sprinkle with Salt and Black Pepper
- Toss and cook for approximately 6 minutes.
- Add the cider vinegar.
- Sprinkle with Splenda Sugar Substitute
- Toss, cover, and reduce heat for approximately 15 minutes, stirring every few minutes.
Serve & enjoy... Bon Appetit!
A staple in Polish and Slavic cooking, Kapusta is making a come back. Whether you use green or red cabbage, you cannot measure the comfort factor in this simple and tasty side dish. Some ethnic groups eat the more significantly sweet & sour version. My recipe has a subtle hint of these characteristics hidden in the background.
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