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Recipe by My Kosher Recipe Contest

Cabbage and Peppers Hamantashen with Sweet and Smoky Dipping Sauce

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Cabbage and Peppers Hamantashen with Sweet and Smoky Dipping Sauce
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets

No Diets specified

Submitted by Raizy Schwimmer

 

This is a great recipe that can be made ahead! The malawach dough is soft and buttery and the dipping sauce takes it to the next level!

Ingredients

Hamantashen

  • 2 tablespoons oil

  • 1 large onion, diced

  • 2 bags cabbage

  • 1 red pepper, diced

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • 1 tablespoon vinegar

  • 3 tablespoons duck sauce- divided

  • 1 package malawach dough

Sweet and Smokey Dipping Sauce

  • 1 cup duck sauce

  • 3/4 tablespoon smoked paprika

  • 1/4 cup water

  • 2 teaspoons mustard

  • pinch of salt

Directions

Prepare the Hamantashen and Dipping Sauce

1.

Preheat oven to 375 degrees Fahrenheit.

2.

In a pot over low heat, saute the onions for five to 10 minutes, until translucent. Add the cabbage, peppers and spices and saute until cabbage is golden.

3.

Close flame and add the vinegar and duck sauce.

4.

Roll out the malawach dough to a 12 inch circle. Cut three inch rounds and place a heaping teaspoon of the cabbage mixture in the center. Pinch three corners to form a triangle. Brush with the rest of the duck sauce. Place on a lined baking sheet and bake for 30 minutes.

5.

For the dipping sauce, combine all ingredients in a saucepan and cook until well combined. Serve warm.

Notes:

For perfect shaped hamantshen, freeze the hamantshen overnight before brushing with duck sauce. Remove from freezer (do not defrost) and brush with duck sauce, Bake for 35-40 minutes.

Recipe tags

hamantasch hamantash hamentasch hamentash my kosher Raizy Schwimmer
Cabbage and Peppers Hamantashen with Sweet and Smoky Dipping Sauce

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