Name: Cabbage Stuffed with Mushrooms and Meat
Yield: Yield: 4 to 6 Servings
Cuisine: United States
Ingredients: challah or other good bread, or mashed potatoes; 1 whole matzoh; 1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased; 2 tablespoons olive oil; 1 pound lean ground beef; 1 head savoy or green cabbage (1½ to 2 pounds); 2 cups chopped onion; Salt; ½ to ¾ cup flavorful dried mushrooms (about1 ounce), preferably porcini (avoid dried shiitake here); freshly ground black pepper; Juice of 1 lemon; 2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 1 large egg, beaten; 3 tablespoons chopped fresh parsley; 2 cups canned Italian plum tomatoes, coarsely chopped, with their juice; Salt and freshly ground black pepper; 1 tablespoon plus 1 teaspoon minced garlic; 1 cup carrots, scraped and chopped; 4 or 5 large garlic cloves, peeled and lightly crushed; ¼ cup chopped fresh dill; 3 tablespoons olive oil

Preparation info

Yield:
4 to 6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Repared with soaked matzoh instead of rice, these delicious cabbage roils also make an elegant and filling main course at Passover. Green cabbage will work well, but l find the frilly savoy prettier and tastier.

Ingredients

For the Cabbage Rolls

½ to ¾ cup flavorful dried mushrooms (about1 ounce), preferably porcini (avoid dried shiitake here)

Method

Make the cabbage rolls: put the mushrooms in a bowl, cover with very hot tap water, and let them soak, covered, for 45 minutes.

In another bowl, crumble the matzoh into small pieces and cover with the broth. Let the matzoh steep for at least 20 minutes to drink in as much of the liquid as possible.

Using a sharp knife, carefully cut away the large outer leaves of the cabbage fro