Stuffed Cabbage Leaves, Passover Perfection - Recipe


Here is a re-do of my Polish Babci’s Galumpki.  These can be done with or without meat, so they can be pareve. These are also rice free, so they can be eaten by both Sephardic and Ashkenazi sects, and goodness knows there are PLENTY of potatoes around during Pesach.

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Serves 4-6

Meat

1 medium head cabbage, cored

1 small onion, diced

1 pound/450 ground turkey

3 cups/450g shredded raw potato

½ teaspoon/2ml salt

¼ teaspoon/1ml black pepper

1 teaspoon/5ml dried dill

28 ounce/794g tomato puree or sauce (if you have leftover spaghetti sauce use that)


Preheat oven to 350F/176C/GasMark 4


Using a sharp knife cut the core out of the cabbage bottom. Heat a large stock pot with salted water to a simmer.  Place the cabbage in the water. Cover and cook 2-3 minutes until you can pull off individual leaves. You should end up with 15-20 leaves that are big enough to use. Chop remaining cabbage. Place on a plate or kitchen towel to drain. Mix the onion, turkey, potatoes, salt, pepper and dill in a large bowl. When leaves are cool enough handle place a tablespoon/15ml of the mixture on each cabbage leaf.  Tuck sides and roll up leaf sealing in the filling. In a casserole dish large enough to fit the rolls, place the chopped cabbage and about 1 ½ cups/375ml of the tomato sauce in one layer on the bottom. Place the cabbage rolls seam side down on the cabbage tomato mixture.  Pour remaining sauce over the rolls. Cover with foil and bake for 35-45 minutes.

Mushroom filling Pareve

1 pound/450 minced baby bella or white button mushrooms minced

1 small onion diced

1 teaspoon/5ml Neutral oil for sauteeing

3 cups/450g shredded raw potato

1 hard cooked egg, chopped

½ teaspoon/2ml salt

¼ teaspoon/1ml black pepper

1 teaspoon/5ml dried dill

28 ounce/794g tomato puree or sauce (if you have leftover spaghetti sauce use that)

In a medium pan over medium high heat. Add the oil and let heat up until it shimmers. Add the mushrooms and onions, just until most of the liquid is released from the mushrooms (1-2 minutes). Let cool slightly. In a bowl add the cooked mushroom mixture, potatoes, egg, salt, pepper and dill. Continue by following the above directions substituting the mushroom filling for the meat mixture.

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