Passover Recipe

This recipe was submitted by Marc Landau from Boulder, CO on 4/1/2009. Thank you, Marc!


14 to 15 large cabbage leaves
1 pound ground beef (turkey or veal)
1 matzo, broken**
½ cup water
1 egg, beaten
1 large onion
¼ cup lemon juice
½ cup sugar
¼ cup water
15 ounces can tomato sauce

Cooking Instructions

Place cabbage head in large pot, cover with boiling water and simmer for 5 minutes. Drain. Remove leaves from cabbage. Soak broken matzo in ½ cup water until soft, then combine with ground meat and egg (optional, add a little seasoning: garlic powder, onion powder and pepper). Place a heaping tablespoon of this mixture in the center of each cabbage leaf. Fold in the sides to cover meat; roll. Shred about a cup of the remaining cabbage head and place in a large pot to form a bit of a cushion. Place cabbage rolls over the shredded cabbage with open sides down. Don’t worry they won’t stick together. Combine remaining ingredients and pour over cabbage rolls. Cover; bring to a boil and then reduce heat and simmer for 1 ½ hours, basting occasionally. Enjoy!

Hint: Best to prepare a day or two before serving and reheat in the oven in the pot or baking dish. Also freezes well

**Adapt for year round and use about 6 to 8 saltine crackers


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