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Rochel's Recipe Blog

Find out the secrets to all those mouth watering delicacies that you always wanted to serve to your own guests.

Gittie’s Red Cabbage Salad

As I am concluding my trip with my family in the states, there is a recipe that I have tried and tasted that I would like to share with you. My sister in law Gittie made it for Shabbat and I really enjoyed it. I hope you do to.

Gittie’s Red Cabbage Salad


½ kilo shredded red cabbage

Handful of sesame seeds

Handful (or more) of toasted sunflower seeds

½ cup Olive oil

¼ Vinegar

¼ Sugar

2-3 stalks scallions chopped


Mix the cabbage and the seeds in a mixing bowl. In another bowl mix the remainder 4 ingredients. Mix the dressing before serving.

Enjoy this crunchy and tasty salad.

Feta Cheese Salad

On shavout we have a tradition to eat foods that are milk based. There is a feta cheese salad that I love to make because most of the dressing is put in the cheese and it has so much flavor.

Feta Cheese Salad


100 gm feta cheese

¼ cup olive oil

1 clove garlic crushed

1 ½ teaspoons dried basil

A bowl of romaine lettuce cut up in bite size pieces

½ a red onion sliced in strips

A hand full of cherry tomatoes

A handful of black sliced olives


Black pepper

Olive oil


Slightly mash the feta cheese so it looks like cottage cheese. Add the olive oil, garlic and basil.
In another bowl add the lettuce, onions, tomatoes and olives. Drizzle some olive oil and add salt and pepper to taste.






Fruit cocktail desert

Now that summer (hopefully) is on the way I want to share with you a refreshing desert that my sister Sarah shared with me. It’s easy, tasty and second best thing to ice cream. This dessert is not dairy although people might think so.  Enjoy

 Fruit cocktail desert


½ Topping desert cream

1 package strawberry or raspberry Jelo

1 bag frozen strawberries

And assorted canned fruits with ¼ cup of each of their juices ex pineapple, mandarin, pears, apricot and peaches


Place all ingredients in a large mixing bowl and serve. It’s as simple as that you don’t need to whip up the cream or harden the Jelo. It can be made early on in the day for an evening meal and is tasty even the next day. you can use fresh fruit but the juice of the cans add a great taste and make the cream less thick.

A la recherche d'anciens messages? Consultez les archives sur la barre latérale.