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Stuffed Cabbage, Vegetarian II (P, KLP, TNT)
Source: based on a recipe in "New Kosher Cuisine for All Season," edited by Ivy Feuerstadt and Melinda Strauss for the Solomon Schechter Day School of Greater Boston
Serves: about 20

2-3 heads Savoy cabbage

1 box matzo, crumbled (we use mostly egg matzo with some whole wheat)
4 cups vegetable stock
1/2 cup almonds, chopped
1/2 cup matzo meal
1 large onion, finely chopped
4 large eggs, beaten
1/2 cup dark raisins
salt and pepper to taste

tomato or tomato-mushroom sauce
3-4 cups vegetable stock
1 cup (or more) brown sugar
1-1/2 cups fresh lemon juice
1-2 cups dry white wine

Combine all filling ingredients and set aside. Combine all sauce ingredients and set aside.

Core each head of cabbage and boil in salted water about 15 minutes. Drain and cool the cabbage. Discard any torn outer leaves.

Peel off a leaf of cabbage and lay it down with the bottom of the leaf facing you. Place about a heaping tablespoon of filling at the core, roll over once, tuck in the sides of the cabbage leaf, then roll the leaf all the way up around the filling. Repeat this process until you run out of leaves or filling. You will only be able to use about 1/2-2/3 of each head of cabbage because the inner leaves will be too small.

Place the rolled cabbage flap down in a big casserole pan, layering if necessary. Pour the sauce over the cabbage rolls; saving extra sauce for basting or to serve on the side.

Bake uncovered at 350°F for 35-40 minutes, basting occasionally.

You can prepare the rolls to this point, then refrigerate overnight or longer (or freeze). Cook again at 350°F for 45-50 minutes, basting and adding more sauce as needed.

Poster's Notes:
I have made it probably 5 or 6 times spread out over the past 10 years or so. Due to all the food restrictions among our family and friends, our vegetarian family has made the following compromise for Pesach so that we can have certain friends and family at our Seder: someone else makes a turkey in their kitchen and brings it to our house; everything else is pareve. (We bought inexpensive plates and pots to use for fleischig at Pesach and so far, everybody is content.) These cabbage rolls are our standard vegetarian entree on Turkey Seder night.

Posted by Jo Horowitz

Nutritional Info Per Serving: N/A