Cabbage Stuffed with Mushrooms and Meat

Preparation info
  • Yield:

    4 to 6

    • Difficulty


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.


For the Cabbage Rolls

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


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