Red Cabbage With Apples

Rosh HaShanah is coming up, and with it, hours upon hours of cooking in Jewish households across the world. The Jewish New Year is a traditionally a time for much feasting and many dishes, and is more generally two days of deliciousness. Over the next few weeks, this blog will feature a few recipes common to Rosh HaShanah and the subsequent holiday of Sukkot.

Red cabbage with apples, cooking in the pan
Red cabbage with apples, cooking in the pan – the delicious smell had already taken over the apartment! (Photo mine, August 2016)

One of the “classic” dishes in the Ashkenazi tradition is cabbage with apples. It is made from simple, accessible ingredients, and exhibits the sweet-and-sour combination frequently found in much of Eastern European Jewish cuisine. Though not as celebrated as chicken soup, kugel, or even tzimmes, the dish is a recognizable one for many Ashkenazi families. Similar recipes exist across Central and Eastern Europe – from Hungary to Germany to Finland. Cabbage, after all, was a winter mainstay for centuries in this part of the world. The combination is so common, in fact, that it is apparently referenced in a video-game called Skyrim. (I ask my readers who are gamers to confirm this.)

Red cabbage and apples, served with fenugreek-spiced rice.
Red cabbage and apples, served with fenugreek-spiced rice. (Photo mine, August 2016)

Hundreds of variations of this dish exist. Even within my own family, three generations disagree on what best constitutes this dish. My grandmother’s recipe has a strong taste of caraway; my mother prefers the dish without any caraway. I myself the additions of both caraway and garlic for a more pungent final product. Others use pepper and vinegar for a sour taste, or raisins for a sweeter one. Across the variations, however, a sweet-and-sour taste is maintained.

On a recent trip to Atlanta, I found a most interesting cookbook in a secondhand bookstore: the 1973 cookbook of the employees of the Metropolitan Museum of Art. The book itself is beautiful, and provides a really great insight into what the intellectual class of the 1970’s liked to eat. Some of the recipes are quite quaint to American readers nowadays – think “molded rice” and other wobbly “salads” – and many are quite familiar, such as the Korean Spinach Soup. Yet others are extremely complex, and generally of Continental European origin – even including the infamously difficult Sauerbraten. Among this cornucopia of recipes, I found a not unfamiliar – albeit not kosher – recipe for red cabbage! It is said to be a Hungarian recipe. This version is unusual, however, in that it uses pears, which makes the final product far sweeter. “Sweet and sour” indeed!

I provide my somewhat more garlicky recipe here. This recipe is based on my grandmother’s, which was very heavy on the caraway – a taste, though welcome, which can become quickly overpowering. The garlic and caraway balance each other out well.

Red cabbage and onions, just beginning their cooking process
Red cabbage and onions, just beginning their cooking process. (Photo mine, August 2016)

Red Cabbage With Apples

Based on the recipe by Annushka Smit Freiman

1 medium-sized white onion, finely diced

7 cloves garlic, minced

1 tablespoon table salt

1 teaspoon ground black pepper

1 teaspoon dried caraway seeds

1 tbsp apple cider vinegar

1 medium-sized red cabbage, diced

2 medium-sized tart apples (Granny Smith or Antonovka*)

 

2 tablespoons butter or a vegetable seed oil, for frying

2 cups water

  1. Heat a saucepan or other broad, slightly deep pan on a high heat. Then, add the butter and melt across the pan’s bottom, or add oil and spread evenly across the bottom of the pan.
  2. Add the onions and garlic to the pan and sauté.
  3. When the onions and garlic begin to soften, add the salt, pepper, and thyme. Mix thoroughly into the onions. Sauté for 30 seconds, then add the vinegar.
  4. Once the pan stops sizzling, add the apples and cabbage to the pan and mix thoroughly with the onions, garlic and spices. Then, add the water.
  5. When the water is boiling, reduce the heat to medium and braise for 20-30 minutes, or until the cabbage and apples are soft and the water has reduced. Serve hot.

*If you are so lucky as to have access to Bramley cooking apples – which are easy to find in the United Kingdom but not so much in the United States – you can use one of those large ones instead.

Thank you to Alex Cooke for participating in User Acceptance Testing.

 

The Cosmopolitan Herring (The Barrel Always Smells of Herring II)

Read the first part of the herring series here, and the Chopped Herring (Forshmak) recipe here.

I’m wary of particularism, and particularly when it’s seasoning my food – ironic, perhaps, for an ethnic food blogger. And yet in Jewish cuisine we are plagued with the particular: this is Jewish, that is “authentic,” yet something else is a sign of “assimilation.” Any Google search can return you blog after tweet after article with this hackneyed approach to food. And in all this herring is a token of an idealized past – a lieu de mémoire that takes one back to a time when “Jews ate Jewish food, and that food was herring, and people cared about our heritage.” (I paraphrase here this rendition of history that is unapologetically centered on Ashkenazim.) Herring is “special” and “Jewish,” even if the Lithuanian and Polish jars of pickled herring taste pretty much just the same as the “Jewish” ones.  What is with this search for purity and authenticity in Ashkenazi Jewish cuisine, made manifest in herring? It cannot just be the ghost of the fear of “assimilation” – as we happily buy into the ideas of “nation” and “heritage” Christian Europe pushes on our own myriad uses of the terms. There’s something – in the sense of Pierre Bourdieu – of trying to prove one’s status as a better Jew by showing that one’s tastes are more correct, more pure. But to do that nebulous task with herring?

Georg Flegel - Stilleben mit Hering und Bartmannskrug, 1600
Georg Flegel – Stilleben mit Hering und Bartmannskrug, 1600. Flegel spent part of his life in the major herring trade town of Utrecht, in the Netherlands.

Herring is proof that Jewish cuisine is anything but pure.

After all, this little fish is the one that “globalized” Northern Europe before “globalization.” Herring had been consumed on the shores of the North Atlantic and Baltic since time immemorial; by the ninth century CE, when records mention herring as an important foodstuff in today’s Norway, the fish was already locally pickled and traded around the Baltic. Around this time herring was a common food for Jewish and Gentile communities in today’s Germany, and was a staple food in Scotland and what is now Lithuania. (Pacific herring was heavily consumed in Japan and native North America, but the pre-modern herring cultures there merit separate discussions.) But at a certain point, more was needed: herring migrate long distances and often quite suddenly, and close-to-shore fishing no longer provided adequate supplies. At the same time, pickling and salting methods had improved such that the fish could now be kept for a long time, for lengthy distances of travel.

Soused herring in the Netherlands.
Soused herring in the Netherlands. (Photo Takeaway via Wikimedia/CC)

Thus herring – known as “silver darlings” in later years for their high value – quickly became a valued trading commodity: fish were brought in from the high seas, pickled, and then sold at massive markets in Europe’s fast-growing medieval hubs. Herring was one of the many commodities that fueled the medieval economies of cities like Bruges, Bergen, Riga, and London. In fact, herring was one of the main items traded within the Hanseatic League after that confederation of merchant guilds and towns was founded in 1358 – and the bounds of the League closely matched Europe’s herring capitals of the day. In later years, the development by Dutch sailors of shipboard fish preservation – and the spread of that technique across Northern Europe – again propelled herring as a commodity in the 17th century. Its quantity and cheapness also allowed the fish – highly profitable for its procurers – to become popular as a staple food across Northern Europe, from Northern France to Russia.  More grimly, British colonists included the fish as part of rations for enslaved Africans – which is partly why herring remains part of local cuisine in Jamaica today. (Though a Briton might have consumed herring at home, the performances of colonial rule and domination – and wealth as a colonist – meant he was less likely to do so abroad, and more likely to eat meat.) Meanwhile, trading networks dedicated to the fish had developed in Europe, which brought herring from ships through port and market towns to tables across the class spectrum in early modern Europe. Much of Europe’s poor – especially Jewish – became particularly dependent on herring, especially in Poland, Germany, Lithuania, Scandinavia, and Scotland. Meanwhile, movements across the continent – including the Ashkenazi Jewish migration from Germany into Poland, Lithuania, and Hungary in the 13th century, later German movements to the east Baltic coast,  and the 17th-century Swedish imperial expansion – also brought new preparations of herring to those areas – and expanded the trade connections around the fish.

An Icelandic postage stamp with herring.
An Icelandic postage stamp with herring. Iceland’s independence was partly funded by herring. (Photo via Wikipedia)

Jews were at the center of these trading networks – we were part and parcel of what made herring happen. Let’s start in Amsterdam – where this very “Ashkenazi” fish was traded by Sephardi Jews from their arrival in the Netherlands in the 16th century. By the 17th century, when Amsterdam was the major center for fish and pretty much everything else, several Sephardic families had become vastly wealthy through trading fish – though, at least in the Netherlands, few of a largely urban Jewish community became fishermen themselves. Many wealthy Ashkenazi families in Germany had themselves become rich from trading herring in Hamburg and Bremen. Further afield and of more modest means, salesmen and peddlers traded and moved barrels across the European continent, to Lithuania and Poland, the heartland of Ashkenazi Jewry (and herring), France, and elsewhere. Some of the first Jewish settlers in cities previously banned to Jews – such as Stockholm and Norrköping in Sweden – were herring merchants, as were some of the first Jews to arrive in England after readmission in the 17th century. As the herring industry and fishery continued apace in the 18th and 19th centuries, so did Jewish involvement – especially after “emancipation” in the early 19th century in many European states. Many of the first Jews to arrive in the Scottish Highlands, Iceland, Norway, and Finland had some connection to herring. But it was hardly Jews alone who were growing in terms of herring.

Siglufjörður harbor
The herring town of Siglufjörður in northern Iceland, which boomed in the early 20th century as a result of the herring trade. (Photo Hansueli Krapf via Wikimedia/CC)

By the early twentieth century, a herring economy stretched from Florø, in Norway, to Kazan, in Russia, to New York, to London, and to Helsinki. Many coastal towns in Northern Europe were dependent upon, and grew rich from, the fishing industry that grew upon their herring-rich waters. Some places, such as Siglufjörður and Neskaupsstaður in Iceland, Rotterdam (link in Dutch), and Great Yarmouth in England saw huge population growth as fishing promised money to a generation of working-class men. Coastal towns – sometimes these fishing centers, but also places like Dieppe (link in French), Stavanger, Gdańsk, and Lunenberg, Nova Scotia not only had industries centered around processing and preserving herring for shipment far afield, but also provided a generation of women employment outside the home and their hometowns – and by extension, a newfound liberation. Networks of traders – many still Jewish – then brought herring from Reykjavík to Copenhagen, Cherbourg to Lyon, Rīga to Siberia, Norway to Jamaica, and Halifax to New York. Herring peddlers  – memorialized in Yiddish literature  – and fishmongers and shopkeepers then sold the fish to an ever-hungrier public.

Jews were involved at all points in this process, but were especially active in the preservation and distribution of the fish – which still played a key part in the diet of the poor Jewry of Eastern Europe. Many families depended on herring beyond nutrition – including Marc Chagall’s, whose father sold herring in Vitebsk. Yet as much as herring was Jewish, herring was also part of a huge economy. Such was the size and importance of herring as a fish that Iceland’s industrialization, urbanization, and independence was largely fueled by the herring and cod fisheries of the country. Even today, much of the country’s infrastructure dates from the days when that infrastructure was needed … for fish. And no doubt some of that herring ended up “Jewish.” Meanwhile a similar, also-Jewish-influenced herring industry grew in Seattle and Alaska on the bones of thousands of years of Salish and Tlingit fishing for the slightly different Pacific herring. Some of that herring certainly also ended up “Jewish,” in San Francisco and New York.

herring refrigerator at a Polish supermarket
The herring refrigerator at a Polish supermarket in Brooklyn – with many herrings identical to the “Jewish” ones of an Ashkenazi synagogue kiddush. (Photo mine, January 2016.)

And much of what we know as “Jewish herring” – and cuisine, for that matter – comes from the contacts we facilitated or were introduced to during these heady centuries. Take herring in cream sauce – a “classic Jewish” preparation for the fish, with sour cream mixed into the pickling. Its origin? Sweden – and not  a moment of Jewish ingenuity. This recipe was possibly introduced to Ashkenazi Jews during the Swedish invasion of Lithuania and Poland – an event that also marked a downturn for tolerance of Jews in Poland. Later Jewish tables were then dependent on a herring industry by and large not dependent on Jewish labor; from that industry, recipes were also taken – for example, herrings with mustard or herrings with juniper berries. Even the very basic ingredients of the herring’s pickling reflected surrounding environments – such as the increasingly sweet herrings of Poland after the sugar-beet industry took off there in the 19th century. And well – though we adjusted, redid, and reworked herring – the very fact we eat the fish has plenty to do with our non-Jewish neighbors. There was no forshmak in the Mishkan.

In turn Jews left, through herring, an indelible mark on the tastes of Europe. In some cases, the tastes were a direct contribution: for example, forshmak is served in Finland and Estonia in local renditions of the Jewish chopped herring that are very much not kosher. Meanwhile, herring is prepared with Jewish recipes by Christian Russians and Ukrainians to this day, and were popular during the Soviet Union. Yet in other cases the mere presence of herring on the menu owes a lot to the Jewish trading networks that brought this cheap, pickled commodity inland – and kept it there. How else would the sea-bound herring have then ended up deep in the landlocked countryside around Minsk? Or the favored garlic of Ashkenazi cuisine in herring dishes across Eastern Europe? The entire industry depended on Jews; even after the ravages of the Holocaust, our tastes still linger across the region. Just as “authentic” Jewish cuisine is impossible without the Swedes, so too “authentic” Lithuanian silke is nothing without the Jews.

Herring on potato pancakes
Herring on potato pancakes in Vilnius. (Photo mine, March 2015)

Herring is a reminder that particularism never quite captures either the cosmopolitan majesty of Jewish history, nor the complexity of the context that inevitably surrounds it. Our tastes are not just shaped by halakha and tradition, authenticity and some “Yiddish” je ne sais quoi: they are inseparable from the Swedish military exploits of the 17th century, the herring factories of Iceland and Scotland, Russian appetites, and the spices brought by Dutch and Portuguese traders through Sephardi warehouses. Without any of these factors Jewish herring is not what it is: an element is missing, but so is the Jewishness. After all, we took in all these influences and combined them for hundreds of years – just as we did other things – taking us far from the idealized purity of yore that never quite existed. And certainly not in our barrels of fish.

Chopped Herring (Forshmak)

Here’s a recipe for a classic Ashkenazi forshpeizer – chopped herring. More of a herring mash, hash, or puree than simply chopped, this salad-shmear is both a fishy delight and a potent tradition at the tables of Eastern European Jewry around the world. Originally invented in medieval Germany as a hot dish with fried herring, the delicacy migrated east and became cooler by the 18th century, where it became common among Ashkenazi Jews – and so common that its name comes from the word for “appetizer” in German (Vorschmack). Today, regional variants are served around the world – from the tart one of Lithuania to the biscuit-laden one of South Africa. The dish has also become popular among non-Jews in Russia and Finland, where it is traditional to add ground meat. (This combination would be forbidden under most interpretations of Jewish law.)
Growing up, chopped herring was consistently one of my mother’s favorite things – and like many, she would usually buy a store-made version for any reason you could think of. We would eat the forshmak on sourdough bread or rye with gusto. Admittedly, there are many good ones out there, and they do save you the trouble of having your entire apartment smell like fish (and a good deal of money, too). However, chopped herring is quite easy to make, and it’s a lot of fun as well. Traditionally, bread is used, but I added matzah instead to make a Passover-friendly forshmak. The flavoring is a sweet-tart one, blending both the sweeter Polish and tarter Lithuanian versions; this combination is popular in parts of the former Soviet Union. Enjoy!
Forshmak and scallion
There’s no way to make chopped herring truly aesthetic – but here is some chopped herring, served on rye bread with a bit of scallion for each piece. (Photo mine, July 2016.)
 

Forshmak (Chopped Herring)

based partly on the recipe by Sonia Rozensztroch, in Herring: A Love Story

4 pickled or brined herring fillets
2 small Jonathan apples (or another tart apple), peeled and cored
1 piece matzah, soaked in water
3 hard boiled eggs, peeled
1 tbsp white or rice wine vinegar
1 tsp white sugar
Scallions and/or fresh dill, for garnish (optional)
1. Before mixing your ingredients: if you are using brined herring fillets, you should chop them and then rinse them for 30 seconds under running water. This removes unnecessary saltiness. If you are using pickled herring fillets, just remove them from the vinegar. Squeeze the water from the matzah until you only have the softened matzah.
2. In a food processor, blend the herring, apples, eggs, and matzah. You may have chunks of apple in the final product.
3. Add the vinegar and sugar and blend again.
4. Garnish with scallions or fresh dill. Keep refrigerated for up to a week.
Read the first part of the herring series here