Stuffed cabbage is a dish I remember loving as a child. My mom often made it when our extended family visited and the intoxicating aroma filled the kitchen. I’ve ordered it at a number of Jewish delis, but they weren’t as good as Mom’s. So how was I going to make the Schlumpia® version? First some ground rules:
- Use only the highest quality ingredients
- No highly processed components(Ginger Snaps, ketchup)
- No raisins (that may be a personal preference, but I am Uncle Larry and I make the rules)
The meat: Pat LaFrieda’s, a New York City metro area meat purveyor that started in Brooklyn in 1922 and supplies many top restaurants. I opted to use their custom burger blend. It’s a mix of flat iron steak, brisket, and short rib all sourced from American Black Angus beef. Instead of generic canned or jarred tomato sauce, I chose San Marzano tomatoes marked DOP (That’s an acronym for the Italian phrase “Denonminazione d’ Orignine Protetta”) which signifies that the tomatoes are the San Marzano variety grown in Italy’s San Marzano region. Does it really matter? Yes – especially if you’re trying to make the best Stuffed Cabbage lumpiang out there. *(Lumpiang is the plural of lumpia, Schlumpia® is the plural form of Schlumpia® – this should really be a footnote, but I don’t know how to do that in WordPress)
Some restaurant recipes use a lot of rice so they don’t have to use a lot of meat. I do use jasmine rice, but just a little. Since my stuffed cabbage has been rolled into a spring roll wrapper, the cabbage leaves really don’t need to be stuffed. Instead, I make mini meatballs and cook with the chopped cabbage and tomato sauce. To get that authentic Jewish sweet & sour taste, some use “sour salt” which is just another name for citric acid. That doesn’t sound very appetizing, so I instead used fresh lemon juice and light brown organic sugar. The meat/cabbage mixture is strained and the remaining liquid makes the perfect dipping sauce.
For those people out there on a vegan, vegetarian or plant-based diet, we also make Sweet & Sour Cabbage Schlumpia®: same great flavor but sans meat.
Check out our Heat & Eat Menu so you can choose some Cocktail Frank, Potato-Onion, Kasha Varnishkes, or Apple Strudel Schlumpia® to go with your holiday meal.
My family and I just returned from a fun vacation in Montreal. We took a very informative and delicious walking tour of Jewish food in Montreal called “Beyond the Bagel”. We tasted bagels, bialys, chocolate babka, rugelach, smoked meat, and pickles.
The inspiration for a new Schlumpia® variety came when we experienced an interesting sandwich called the “Special” at Wilensky’s Light Lunch. It consisted of grilled beef salami and bologna with mustard on a Kaiser roll that was pressed on the grill like a panini.
Wilensky’s has some strict rules: They will not cut the sandwich in half nor will they let you order it sans mustard and they’ve enforced these stringent rules since 1932.
According to the Ramone’s song “Commando”, the fourth rule is “Eat Kosher Salamis“. Uncle Larry’s Schlumpia® wanted to make something that demonstrates its firm belief of the Ramone’s rule #4 without being as rigid as Wilensky’s.
We start with a midget kosher salami, dice it into small cubes and fry it up to develop some crispiness, then add some scrambled farm fresh eggs and cook it pancake style. We roll some up in a lumpia wrapper, fry it, and serve it with an optional spicy brown mustard dipping sauce and an equally optional pickle. It’s crunchy, flavorful and delicious. Order some today and enjoy!
Uncle Larry’s Schlumpia® now has a new variety: Lumpia Schumpia®! I wanted to include a traditional style Filipino lumpia on the menu since this is what initially sparked the creation of Schlumpia® in the first place. I was told that if a non-Filipino is going to make Filipino lumpia, they need to be the best. I’m not brash enough to say these are the best, but I do think they’re pretty darn good and I can’t wait to have you taste them.
You may be asking yourself, “Are these Lumpia Schlumpia® Jewish-inspired like the rest of Uncle Larry’s offerings?” Well, we are using beef instead of pork, you’ll want to dip twice just like during Passover and the chef, Uncle Larry was Bar-Mitzvahed so yeah, they’re Jewish-inspired Lumpia Schlumpia®.
Like all Schlumpia®, we start with the finest ingredients. Regular ground beef isn’t going to cut it here. We use a mix of ground chuck, brisket and short ribs from well respected
butcher & meat purveyor, Pat LaFrieda (who supplies quality meat to many of NYC’s top restaurants). We then add organic multi-colored carrots, cabbage, bean sprouts, green beans, onions, scallions, and garlic.
When I had my first lumpia years ago, it was the dipping sauce that really brought them to life. Many people use a sweet & sour dipping sauce for traditional lumpia, but I’m using a soy/vinegar-based sauce
with crushed garlic and copious amounts of course freshly ground organic black pepper. You can either dip these in the sauce, or cut them in half and pour some sauce right on them. Watch out; they’re addicting.
Whenever we visited our grandparents in Brooklyn, my grandmother would serve us salmon latkes (salmon croquettes), creamed corn and chocolate pudding. We liked them so much that she made it for us every time we visited. I set out to recreate this delicious meal in Schlumpia form.
I didn’t want to stray too far from her recipe, but wanted to gussie it up a bit to make it as healthy and nutritious as possible. This was quite apropos as Grandma’s name was Gussie. I used canned Alaskan wild red salmon. It’s high in omega 3’s especially when I use all the skin, bones and liquid. It is way healthier than KFC, but you’ll still be able to say, “I ate the bones”. I used a few cage-free organic egg whites and organic 9 grain bread to bind, added some chopped onions and parsley and pan-seared them in extra virgin olive oil.
They can be served up 2 different ways:
- Rolled in a lumpia wrapper and flash fried and served hot
- Stuffed into an open ended Schlumpia (think cannoli) and served cold
Both are great with some arugula, and a lemon Dijon aoilli. The flavor of this dipping sauce compliments the salmon latkes and the lemon juice literally cuts the mustard.
These Schlumpia are perfect for vegetarians, make a nice Lenten snack, or a nice taste treat for book club especially if you’re reading something from Salman Rushdie.
A grassroots effort has begun to officially mark May 24th as National Schlumpia® Day. We’re not just talking about 5/24/2017, but May 24th in perpetuity!!!
The day is prominently listed in Wikipedia under their “list of food days” and will share the day with “National Escargot Day” (we’re not
shellfish selfish). In order for it to become official, we’ll need at least 500 members in the Make 5/24 National Schlumpia Day Facebook Group that was set up for this important initiative. Once that’s acheived, our country’s lawmakers will be contacted to help formally make this hapen. If you haven’t joined the group please do, so our shared wish can become a reality. At the time this article was written, there were 160 members, so we really need your help!!!
Special thanks to David Hellman, Integrative health coash, nutrition troubleshooter, high tech entrepreneur and childhoold friend of Uncle Larry for spearheading this important iniative and movement forward.
The L.E.O. Schlumpia® is not about Uncle Leo, although he probably would have loved one. This L.E.O stands for Lox, Eggs & Onions.
We’ve recreated this breakfast classic often found on the menu at delis and diners. First you whip up some eggs, smoked Nova Scotia salmon, and sauteed onions for this Schlumpia® variety. It pairs well with a veggie cream cheese/Greek yogurt dipping sauce. Instead of bagels and lox, order a platter of these crispy tasty Schlumpia® for your next Sunday brunch. Aren’t having a party? Get a package of 6 heat & eat L.E.O Schlumpia®. They’re perfect with fresh brewed coffee or Mimosas.