Tilapia is a firm fleshed white fish with a deliciously mild and sweet taste. The almonds offer a nice
crunch and the slightly sweet and sour flavor of the cabbage balances the dish perfectly.
Serves 4. Prep time: 20 min. Cooking time: 30 min.
4 tilapia fillets
¼ lb. pareve margarine (or butter if you want it to be dairy)
½ cup flour
½ teaspoon black pepper
1 cup sliced almonds
1 small red cabbage
1 large shallot
1 large Granny Smith or other crisp tart apple
3 tablespoons vegetable oil
1 cup apple juice/cider
2 tablespoons balsamic vinegar
1 teaspoon salt
Boneless chicken thighs, or turkey
Red Pepper, diced
1 large can of Tomatoe Sauce
4 tablespoons of brown sugar
2 teaspoons of vinegar
Pound the chicken until nice and flat. Saute the mushrooms, garlic, onions and red pepper until golden and crisp. (you can season it with salt, pepper and garlic to add some flavor) Then layer the mixture on top of the thinned out chicken leaving some of the veggie mixture on the side for later use) and roll them up tight and tie it up. (I use twine) Brown the chicken thighs in a frying pan. Add some salt and paprika. Then place it in a pan with tomato sauce, brown sugar, vinegar and the remainder of the veggie mixture. Bake for about 30 minutes.