Cabbage Stuffed with Mushrooms and Meat

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

Preparation info

Yield:
4–6
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

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

Ingredients

Cabbage Rolls

½–¾ cup (about 1 ounce) flavorful dried mushrooms, preferably porcini (avoid dried shiitake here)</

Starter
Side dish
Passover
Jewish

Method

Put the mushrooms in a bowl, cover with very hot tap water, and let 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 from