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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 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, sal