Heritage Healthy Kitchen

Shabbat Recipes: The Weekly Sabbath Table

Shabbat runs from sundown Friday to nightfall Saturday, and because cooking is set aside for the day itself, the table is built ahead of time: bread baked Friday morning, a stew left to simmer overnight on a low flame, fish and soup made the day before. These are the dishes that carry an Ashkenazi table through the day of rest, week after week – not tied to one holiday, but to every one of them.

Friday Night

Traditional Challah

BREAD

Traditional Challah

The braided loaf that opens the Friday night meal, blessed and torn by hand.

Traditional Gefilte Fish

APPETIZER

Traditional Gefilte Fish

Made ahead and eaten cold, which suited the Sabbath.

Traditional Beet Borscht

SOUP

Traditional Beet Borscht

Sweet-and-sour beet soup, just as good made a day ahead.

Traditional Matzo Ball Soup

SOUP

Traditional Matzo Ball Soup

Clear chicken broth with kneidlach, the dumplings Jewish cooks first added to Sabbath soups.

 Healthy Challah Variations

LIGHTER TAKE

Healthy Challah Variations

A lighter braid for the Friday table.

The Overnight Stew

Traditional Cholent

MAIN

Traditional Cholent

The slow-cooked stew that goes on the flame before sundown Friday and is ready for Saturday’s midday meal.

 Healthy Cholent

LIGHTER TAKE

Healthy Cholent

The same slow pot, leaner and lighter.

The Main Dish

Traditional Holishkes

MAIN

Traditional Holishkes

Sweet-and-sour stuffed cabbage, a dish one Forward writer recalls from her childhood Shabbat dinners.

 Healthy Holishkes

LIGHTER TAKE

Healthy Holishkes

The same rolls with leaner beef, brown rice and less sugar and salt.

Sides and Sweets

Traditional Babka

DESSERT

Traditional Babka

A twisted sweet yeast bread rolled around chocolate or cinnamon.

 Healthy Babka

LIGHTER TAKE

Healthy Babka

A lighter swirl for the Shabbat table.

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