Cabbage Stuffed with Mushrooms and Meat

Preparation info
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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.


Cabbage Rolls

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


  1. Put the mushrooms in a bowl, cover with very hot tap water, and let soak, covered, for 45 minutes.
  2. 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.
  3. Using a sharp knife, carefully cut away the large outer leaves of the cabbage from