Basic Kosher Stuffed Cabbage for Passover

Basic Kosher Stuffed Cabbage for Passover

Chef Kendra's recipe for stuffed cabbage is basic by design. Swapping rice for cauliflower allows this recipe to be used during Passover and adds a level of nutrition to the dish. We invite you to try some of our suggested twists and spice blends or create some of your own and share them with us!

Ingredients

• 1 pound Prairie Street Prime Premium Ground Beef Blend
• ¼ cup cauliflower, grated
• 1 egg
• 6 green cabbage leaves, blanched
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 cup dry Kosher red wine
• 28 oz can whole peel tomatoes
• Kosher salt
• Fresh ground black pepper

Suggested Twists and Spice Blends

• Instead of Prairie Street Prime's Premium Ground Beef Blend try our Ground Lamb or Ground Veal
• Try one of our favorite warming spice blends such as the Israeli Baharat Blend or Hawaij Seasoning

How to Prepare Your Kosher Stuffed Cabbage for Passover

Prepare the Cabbage Leaves

Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool.

Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them too much. Using a paring knife, remove the thickest part of the stem so it becomes more malleable. Set aside.

Mix the Filling

In a medium mixing bowl combine your Prairie Street Prime Premium Ground Beef Blend with the grated or riced cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.

Stuff and Roll

Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.

Make the Tomato Sauce

In a large pan over medium heat, sauté your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes or tomato puree, if you prefer, and dry Kosher red wine. Season lightly with Kosher salt.

Cook the Stuffed Cabbage

Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.

Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.

Bon appetit!