Passover Stuffed Cabbage Rolls

Steps to make

1. 1

   Peel cabbage

   5 min
   

   Once the cabbage head has finished defrosting, remove the outer leaves and discard. Gently peel the large cabbage leaves, leaving them as whole as possible without any tears. Set aside the whole leaves. Chop any remaining cabbage for later use.

2. 2

   Prepare beef mixture

   3 min
   

   In a mixing bowl, mix 1 pound of ground beef, 1 heaped cup of mashed potatoes, 1 grated onion, 1 egg and some salt and pepper to taste until combined.

4. 3

   Slice cabbage leaves

   1 min
   

   Using a sharp paring knife, trim the thick part of the stem off the base of the leaves and discard. Arrange the leaves to face upright so that they curl upwards, like a bowl.

5. 4

   Fill leaves

   1 min
   

   Fill each leaf with a small handful of the beef mixture, towards the base of the leaf.

6. 5

   Roll leaves

   15 min
   

   Fold the left side of the leaf over the beef mixture in the center and then continue rolling the cabbage leaf upwards. Use your finger to stuff the loose ends inwards, pushing towards the center. Continue wrapping with the remaining cabbage leaves and beef mixture. Roll any leftover filling into meatballs.

7. 6

   Add sauce

   3 min
   

   Transfer the stuffed cabbage leaves to a large pot and pour 2 cans of tomato sauce, 1 grated apple, 1 finely chopped tomato, ⅓ cup of sugar, juice from 1 lemon and some salt and pepper to taste over the leaves. You may add any remaining chopped cabbage leaves and meatballs to the pot too.

8. 7

   Cook

   120 min
   

   Cover the pot, leaving a small space for steam to escape from, and cook for about 2-2½ hours until the cabbage is cooked and the sauce has thickened.

9. 8

   Serve

   1 min
   

   Serve hot and enjoy.