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Frozen baguettes, now conveniently available in many supermarkets, will have you serving delicious crusty baguettes straight from the oven in minutes. Use the minis to create a bread bowl, filled with this delicious meat and cabbage mixture for a great starter to any Yom Tov meal.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
16–20 mini baguettes
2 (1-lb./450-g.) pieces calachel (use second-cut brisket if unavailable)
2 pounds (900 grams) coleslaw mix
1 large onion, sautéed or 1 cup Haddar Sauteed Onions
48 ounces (1350 grams) Gefen Tomato Sauce
1/2 cup Heaven & Earth Ketchup
1/4 cup lemon juice
1/4 cup brown sugar
Preheat oven to 350 degrees Fahrenheit. Make the sauce: Place all the sauce ingredients in a medium-sized pot and bring to a boil. Lower heat and allow to simmer for five minutes.
Place the coleslaw mix in a roasting pan. Cut each piece of meat into three pieces and place on top of the cabbage. Pour the sauce on top. Cover the pan tightly and bake for two to three hours or until the meat is very soft.
Remove the meat from the pan and shred it, using a fork. Put the meat back into the pan and mix.
Heat mini baguettes according to package directions. Cut each baguette in half to create a pocket (do not slice all the way through). If you want to, remove some of the bread from inside the baguette to get a deeper cavity.
Place baguette on a plate. Fill with meat mixture and serve immediately.
Photography: Hudi Greenberger Food and Prop Styling: Janine Kalesis
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Freeze? Can this recipe be frozen since there is cabbage under the meat?