These Colorful Side Dishes Will Add Flavor And Vibrancy To Your Rosh Hashanah Meal

Recipes for “Braised red cabbage with apples and honey” and “Masala string beans” are delightful side dishes for the Rosh Hashanah feast. Both dishes are colorful and evoke flavors from different parts of the world, making the festive meal vibrant and diverse.

Here are two colorful side dishes for Rosh Hashanah:

1. Braised Red Cabbage with Apples and Honey (Pareve)

A classic Eastern European preparation, this dish is pareve (neutral, neither meat nor dairy), making it versatile for the Jewish holiday table. The combination of red cabbage, apples, and honey is both flavorful and symbolic, as apples dipped in honey represent the hope for a sweet new year in Jewish tradition. The recipe is straightforward, requiring a long braise but minimal hands-on time.

• Serves 8 generously.
• Ingredients:
  • 2 tablespoons of olive oil
  • ¼ cup honey
  • ¼ cup water
  • ¼ cup white vinegar
  • 1 head red cabbage, thinly sliced
  • 2 apples, peeled and cubed
  • 3-4 bay leaves
  • Salt and pepper to taste
• Instructions:
  1. Heat the oil in a Dutch oven. Add honey, water, and vinegar. Bring to a quick boil, then reduce heat to low.
  2. Slowly add the red cabbage and apples, mixing them thoroughly with the vinegar mixture to coat.
  3. Once coated, add salt, pepper, and bay leaves.
  4. Cover the pot and simmer for 2 hours or until the cabbage is very soft. Check periodically to prevent burning and add water if needed.
  5. Serve warm or at room temperature.

2. Masala String Beans (Pareve)

Drawing inspiration from Indian cuisine, this dish brings a burst of aromatic spices and color to the table. The use of cumin, coriander, turmeric, and optional red chili powder or cayenne pepper provides warmth and depth. The note on using garam masala or curry powder as an alternative to individual spices is helpful for those who might not have all the spices on hand or prefer a simpler approach.

• Serves 4.
• Ingredients:
  • 1 medium white onion, finely diced
  • 1 tomato, chopped
  • 1 tablespoon cumin seeds
  • 1 clove garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red chili powder or cayenne pepper (optional, to taste)
  • ¼ teaspoon salt (or more, to taste)
  • 1 pound green beans, sliced into rounds
  • 2 tablespoons canola or olive oil
  • Chopped fresh cilantro for garnish
• Instructions:
  1. Heat the oil in a skillet. Add onions and garlic, and sauté for 2 minutes.
  2. Add cumin seeds and all the spices; sauté until fragrant (about 1 minute).
  3. Add the chopped tomato and cook for several minutes. Season with salt.
  4. Add the green beans and stir to coat them with the spice mixture. Cook for a few minutes until the vegetables are tender.
  5. Garnish with chopped fresh cilantro if desired.

Suggestions For Serving:

• Pair the “Braised red cabbage with apples and honey” with a savory main course such as roast chicken or brisket to balance the sweetness.
• The “Masala string beans” could be served alongside a neutral protein like salmon or even tofu for vegetarians. The spices will add character and depth to the dish.
• If you’re considering a drink pairing, a light white wine or a sparkling cider would complement the flavors of both dishes nicely.
• For dessert, consider traditional Jewish High Holiday desserts such as honey cake, apple cake, or rugelach.

Table Presentation:

• Serve the braised red cabbage in a deep serving bowl, allowing the vibrant purple color to stand out. You could garnish with some fresh parsley or dill for a pop of green.
• Present the masala string beans on a flat serving platter. The chopped cilantro garnish will give it a fresh touch.

With these two colorful and flavorful side dishes, any Rosh Hashanah table will be visually appealing and gastronomically satisfying.

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