Skip to main content

Stuffed Cabbage Leaves Recipe



Here is a re-do of my Polish Babci’s Galumpki.  These can be done with or without meat, so they can be pareve. These are also rice free, so they can be eaten by both Sephardic and Ashkenazi sects, and goodness knows there are PLENTY of potatoes around during Pesach.
Serves 4-6
Meat
1 medium head cabbage, cored
1 small onion, diced
1 pound/450 ground turkey
3 cups/450g shredded raw potato
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
1 teaspoon/5ml dried dill
28 ounce/794g tomato puree or sauce (if you have leftover spaghetti sauce use that)

Preheat oven to 350F/176C/GasMark 4
Fort Lauderdale Personal Chef - Stuffed Cabbage Leaves Recipe

Using a sharp knife cut the core out of the cabbage bottom. Heat a large stock pot with salted water to a simmer.  Place the cabbage in the water. Cover and cook 2-3 minutes until you can pull off individual leaves. You should end up with 15-20 leaves that are big enough to use. Chop remaining cabbage. Place on a plate or kitchen towel to drain. Mix the onion, turkey, potatoes, salt, pepper and dill in a large bowl. When leaves are cool enough handle place a tablespoon/15ml of the mixture on each cabbage leaf.  Tuck sides and roll up leaf sealing in the filling. In a casserole dish large enough to fit the rolls, place the chopped cabbage and about 1 ½ cups/375ml of the tomato sauce in one layer on the bottom. Place the cabbage rolls seam side down on the cabbage tomato mixture.  Pour remaining sauce over the rolls. Cover with foil and bake for 35-45 minutes. 

Mushroom filling Pareve
1 pound/450 minced baby bella or white button mushrooms minced
1 small onion diced
1 teaspoon/5ml Neutral oil for sauteeing
3 cups/450g shredded raw potato
1 hard cooked egg, chopped
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
1 teaspoon/5ml dried dill
28 ounce/794g tomato puree or sauce (if you have leftover spaghetti sauce use that)
In a medium pan over medium high heat. Add the oil and let heat up until it shimmers. Add the mushrooms and onions, just until most of the liquid is released from the mushrooms (1-2 minutes). Let cool slightly. In a bowl add the cooked mushroom mixture, potatoes, egg, salt, pepper and dill. Continue by following the above directions substituting the mushroom filling for the meat mixture.

Popular posts from this blog

16 Best Benefits Of Corn (Bhutta) For Skin, Hair And Health

Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be

Strawberry Cream Pie {Easy & No-Bake} Recipe

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the C

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application.  Just some of those applications include: Manufacturing thermal in