|Prakas: Only in Philly and Baltimore.|
Anyway, since we keep a vegetarian kitchen, Trudy makes her prakas without meat, although they do maintain their famous sweet-and-sour taste. The stuffing contains rice, spices, ground soya and a little tomato sauce. The all-important gravy is made from tomato sauce, lemons (that's the sour), onions, and raisins and brown sugar (that's the sweet).
Since I was asked by the Desert Hops International Beer Festival in Las Vegas to write about a beer and food pairing just before Rosh Hashana, it made complete sense to me to find a beer to go with our holiday stuffed cabbage.
|Stuffed cabbage, spinach and tzimmes,|
along with Baron's American Rye Ale.
(Photo taken after Rosh Hashana.)
|Baron's American Rye Ale.|
As for the rye flavor, well, think of sopping up the tomato gravy with a chunk of Jewish rye bread. The dryness of the beer -- almost an astringency -- was also a fine contrast to the rich flavors of the cabbage and tomato.
In short, it was a delicious meal bringing together a taste of the Old Country, where a stuffed cabbage is still a praka, and a beer from Israel, our adopted old-new land.