printer friendly format  

Stuffed Cabbage, Vegetarian #1 - pareve

Posted by : Karen Selwyn

1 large cabbage 
Salt 
1/4 cup safflower oil or peanut oil 
2 medium onions, finely chopped 
2 cloves garlic, minced (optional) 
2 ribs celery, finely chopped 
4 carrots, shredded 
1 parsnip, shredded 
1 zucchini, shredded 
1/4 cup minced fresh parsley 
2 tablespoons raisins 
4 fresh mushrooms, chopped 
1/4 cup ground pecans 
1/4 cup Passover dry red wine 
Freshly ground black pepper 
Tomato sauce (see recipe) 

Wash cabbage; cut out core; cut off about 1 inch from base of cabbage.
Place cabbage in saucepan; add boiling water to cover and 1 teaspoon
salt. Cook, covered, 3 minutes, or until leaves have wilted. Drain and
set aside. When cabbage is cool enough to handle, separate leaves; set
aside. 

Heat oil in large, heavy skillet. Add onions and garlic; saute until
transparent. Add celery, carrots, parsnip and zucchini; toss well. Saute
5 minutes, or until vegetables begin to soften. Mix in parsley, raisins
and mushrooms; simmer 5 minutes. Stir in pecans and wine. Season to
taste with salt and pepper. Cook 5 minutes longer. Cover and set aside. 

Place each cabbage leaf on flat surface. Shape stuffing into
walnut-sized  balls. Place one ball on root end of each leaf; roll up to
enclose filling, envelope style. Place rolls close together, submerged
in tomato sauce in oven-proof pan. Cover; bring to a boil, then reduce
heat and simmer 30 minutes. Then transfer pan to a preheated 350-degree
oven and bake 30 minutes, or until flavors blend. 

Yield: 6 to 8 servings. 

Tomato Sauce 

1/4 cup safflower oil or peanut oil 
2 onions, chopped 
3 tablespoons minced garlic (optional) 
1 rib celery, chopped 
2 (15-ounce) cans tomato-mushroom sauce 
1 cup Passover dry red wine 
2 tablespoons honey 
Juice of 1 lemon 
Salt 
Freshly ground black pepper 

Heat oil in large oven-proof pan. Add onions, garlic and celery; saute
until tender. Add tomato-mushroom sauce, wine, honey and lemon juice.
Season to taste with salt and pepper. Add additional honey and lemon
juice to taste. Bring to a boil; simmer 10 minutes. 

Use as directed in stuffed cabbage recipe.

Source: "Passover Seder Vegetarian-Style"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-line edition), 4/2/90

*   *   *   *   *   *

See Passover Seder Vegetarian-Style posting for complete menu.

Karen Selwyn

Return to RFCJ Archive Page