Chopped Liver

Submitted by Lyssa Kligman Harvey

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It’s hard to believe that I now am the designated preparer of Chopped Liver in my family. Then again…no one else really wants to make it. It is a difficult and time consuming recipe. Cooking the liver and hard boiled eggs will certainly give the house a distinct aroma, so I always make sure and prepare it at least 24 hours before serving it. Chopped Liver is akin to liver pate that is usually served as an appetizer or as a side dish…hence the popular saying, “What am I…chopped liver.” It isn’t the centerpiece in a meal, even though it is a heavy meat dish high in protein and cholesterol. Chopped Liver is a dish of Eastern European / Ashkenazi origin that was commonly served in delicatessens. The first time I tasted chopped liver was in a sandwich with my parents in a New York delicatessen called the Carnegie Deli. It was huge. My father, Melton Kligman, happened to love liver. As a child, we would go out to eat at Morrison’s Cafeteria on Thursday nights just so he could order Liver and Onions. On Rosh Hashanah my mother, Helene Firetag Kligman, would make chopped liver and Dad would always make sure that there would be leftovers, so he could make a challah and chopped liver sandwich.

  • 1 lb. chicken liver

  • 1 large sweet onion

  • ¼ cup of sugar

  • 2 eggs

  • Gribenes frozen chicken fat (shmaltz)

  • Mayonnaise

  • Salt and pepper to taste

Boil eggs until hard boiled. Peel shells and set aside to cool.

Wash off liver and set aside.

Chop up frozen chicken fat (schmaltz).

Chop up onion into small pieces

In a large deep skillet, brown chicken fat (schmaltz) until very crispy, put on a paper towel to drain. The fried chicken fat (schmaltz) is now called Gribenes.

Brown the chopped onions using the remaining fat in the skillet.

Add the liver and ¼ cup of sugar and stir until the liver begins to turn brown.

Drain off the liquid from time to time and cook on medium heat until all liver is brown.

Let the liver cool.

Put the liver and eggs in a large bowl and hand chop until chunky or smooth, depending on taste.

Add mayonnaise and salt and pepper to taste.

Serve on a platter with crackers, raw celery and carrots.

After it is made, it will last in the fridge for 3 or 4 days. I like to make it a couple of days before as the flavor seems better.

Sweet and Sour Stuffed Cabbage

Submitted by Helene Firetag Kligman 

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  • 1 large head of cabbage

  • 1 lb. of ground round or chuck  

  • 2 eggs

  • ½ cup of instant rice

  • 1 6-8 oz. jar of grape jelly

  • 1-2 jars of chili sauce

  • A handful of Golden raisins

  • Salt and pepper

  • Large Dutch oven or Stew Pot with a Top 

 

Prepare the Cabbage

Take the head of the cabbage and cut out the stem and put in a pot and cover the cabbage with water. Bring the water to boil turn off and let cabbage sit for 10-15 minutes. Drain the cabbage and peel off the cabbage leaves. They should be soft, wilted and easy to manage. Let sit on a paper towel until meat mixture is ready.  

Prepare the Meat mixture

Make the instant rice. And put in a bowl with the two eggs and the ground beef. Add salt and pepper. Mix with a wooden spoon or your hands.  Make golf ball size meatballs with all of the mixture.  Put the Dutch oven on the stove and pour a little bit of chili sauce to cover the bottom of the pot. 

Prepare the Stuffed Cabbage

Take the cabbage leaf and place the meatball at the thickest part of the cabbage leaf and roll the cabbage leaf around the meatball, taking the thinnest part of the leaf and tucking it under the whole ball. It should be a nice wrapped meatball.  Take two of the smaller leafs and make it into a makeshift roll, which will stay together while cooking.  When you finish a meatball wrapped in cabbage, place it fold down in the bottom of the pot. Stack each stuffed cabbage until you finish the meatballs and cabbage. It should work out nicely. 

Prepare the Sauce and Stuffed Cabbage

Pour the rest of the chili sauce over all the stacked stuffed cabbages. Pour the Grape Jelly over the Stuffed Cabbage. Sprinkle the handful of golden raisins on top.  Cover and cook on low for about 2 hours. The sauce will cover all the stuffed cabbage. It’s best to make this at least 48 to 24 hours before serving and refrigerate. You can also freeze and reheat.  

To Serve

Use a large spoon and put stuffed cabbage in a shallow bowl or deep platter. Serve the stuffed cabbage with plenty of sauce and the raisins on top.