Cabbage Stuffed with Mushrooms and Meat

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

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)</

Side dish
Starter
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