Stuffed cabbage is just one of those foods that is synonymous with tradition. The smell and taste of the meaty cabbage rolls in a sweet tomato broth evoke a feeling of nostalgia and memories of Bubby’s kitchen. Well, at least my Bubby’s kitchen.
Bubby always made the best stuffed cabbage, and still does. When I want a taste of bubby’s holipches, I whip up a batch of her cabbage soup with flanken. It’s got all the flavor of stuffed cabbage, without the stuffing.
Although if you want to go ahead with the stuffing, I’ve got you covered. Once you’ve stuffed your cabbage rolls with meaty filling, you’ve got to simmer it in a sweet tomato sauce with a few of Bubby’s secret ingredients. Don’t worry, I’ll fill you in later.
Now when people think of Kosher for Passover stuffed cabbage, they assume it’s a dish eaten by Sephardim because it contains rice. No Siree! I’ve adapted my grandmother’s recipe so that Ashkenazim everywhere can enjoy the sweet taste of stuffed cabbage without the rice!
The secret to my Kosher for Passover stuffed cabbage is mashed potatoes. We always have leftover mashed potatoes in the fridge over Pesach, and what better way to use them than to bind and soften the meat mixture for the stuffed cabbage filling!
Truth be told, my favorite part of holipches is the cabbage. In fact, when my mom’s stuffed cabbage rolls would fall apart in the pot (don’ t worry, I’ll teach you how to avoid that!), I’d fish out all the cabbage and leave the meatballs for everyone else!
Well, now that I’ve teased you with all this has going, head on over to my guest post on The Nosher for the recipe!
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Bubby’s cabbage soup with flanken
stuffed cabbage is reminiscent of my bubby’s kitchen, as well! yours looks great.
Can you give me the recipe please I just decided last night that this was going to be a part of my menu for the 2nd seder and I was just about to start looking for a recipe without rice in it.
The link to the recipe is on the post – here it is: http://www.myjewishlearning.com/blog/food/2014/04/07/passover-stuffed-cabbage/
i like how you make your stuff cabbage, especially with all the sauces…looks very appetising and tasty.
I have always wanted to make stuffed cabbage but never had the courage. I was looking for Passover recipes and came across this post. I featured the recipe on my Friday Five – Passover addition over @Feed Your Soul Too – http://www.feedyoursoul2.com/2014/04/friday-five-passover-addition-2.html
Thanks so much for featuring my recipe!
I commented at The Nosher — the tip about freezing the leaves is really good. I like the idea of using mashed potatoes instead of rice. Might even carry that over for Rosh Hashanah.
i eat rice on pesach, but i still want to taste your mashed potato stuffed cabbage!
I substitute the rice with quinoa . very tasty.
It must be! My family doesn’t use quinoa on Passover though, so it’s not an option for me.
Rice is not kosher for Passover for the Askenazy Jews. How can I convert the amount of rice needed for this recipie to Matza meal or anything ells that is kosher for Passover.
I would appreciate any respond.
Hi Chanie! If making stuffed cabbage with rice … how much rice does the recipe call for? Is this your recipe or your bubbie’s? Please send link. Thank you!
I made your honey challah for Sukkot and topping with your special Sweet Crumb Topping! Delish!
How do you make mashed potatoes without butter to keep it Kosher?
https://busyinbrooklyn.com/creamy-pareve-mashed-potatoes/