Bobe Bopsy’s Holiptches: The Perfect Thing to Have for Dinner During Yesterday’s Nor’easter Snowstorm!

I make holiptsches (translation:  stuffed cabbage) once each winter. For the past few years, they’ve been the main course for our Purim dinner. Last year, that dinner was at Jen and Louis’s apartment, and she and I made them together. This year, Michael and I were in the city on Purim (Thursday, March 1st). We came in the evening before and stayed for several days. We did get together with Jen and Louis but not for a Purim dinner. So, no hopliptches until…

Fast forward to yesterday. The kind of weather that just begs for hearty comfort food. And what’s a perfect hearty dish?  Bobe Bopsy’s Holiptches, of course!

I put them together in the morning.

(Note: I made more cabbage rolls than I’d anticipated, so I added another can of tomato sauce to the pot.)

By mid-afternoon they were ready.

We began dinner with Vegetarian Chopped Liver, a favorite forshpeiz (that’s “appetizer” for the Yiddish impaired).

Then, the pièce de résistance! (How’s that for mixing languages?)

As usual, seriously yum!!

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The Blizzard of 2017 That Wasn’t

Yup! It didn’t happen. At least, not in our area. For sure, you’ll hear not a peep of a complaint from moi! It started snowing in the middle of the night but by early morning, it turned to a mix of rain and icy rain. The “Blizzard Warning!” was rescinded and snow accumulation amounts were reduced considerably. By around noon, precipitation stopped altogether though there was a very brief period of snow flurries around 3 p.m. The always reliable Sanchezes showed up to plow our driveway of what was about 3 inches of heavy, waterlogged snow.

Jen kept the leftover stuffed cabbage from our Purim dinner, so on Monday evening, I made another batch for Michael and me. Perfect comfort food for a blizzard. Or for just frigid wintry weather.

Last night’s dinner:

Vegetarian Chopped Liver*

Bobe Bopsy’s Holiptches with Steamed Potatoes

*Vegetarian Chopped Liver is composed of French-style canned green beans, hard-boiled egg, and fried onions. I combine them the old-fashioned way — in a wooden chopping bowl using a hand chopper — and chop until it resembles chopped liver.

The recipe for the stuffed cabbage is here.