Recipe
Side Dish
Stuffed Cabbage
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 small head cabbage | ||
| 4 tsp. oil | ||
| 2 small onions, finely chopped | ||
| 1 ½ c. matzo farfel or 4 pieces of matzo, crushed | ||
| 1 c. raisins | ||
| 2 celery, finely chopped | ||
| 2 tbsp. dry red wine, optional | ||
| ⅔ c. apple juice | ||
| ½ c. applesauce | ||
| 1 (29 oz) can tomato sauce | ||
| 1 c. water |
Directions
- Steam the head of cabbage in boiling water until leaves are soft. Remove cabbage from water, cool and separate leaves.
- Saute onions, farfel, raisins and celery in oil over medium heat for 10 minutes.
- Add red wine, apple juice and applesauce. Simmer for 5 more minutes.
- Preheat oven to 375 degrees.
- Place some stuffing mixture on each cabbage leaf and fold ends in.
- Lay stuffed cabbage in a deep baking dish with folded cabbage ends down.
- Mix tomato sauce with 1 cup water. Pour over cabbage so leaves remain moist and do not dry out.
- Bake at 375 degrees for 30 minutes, or until heated through.
Nutrition facts
Servings
268 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Total Carbohydrates: 62g
- Protein: 4g
Recipe Source:
No Cholesterol Passover Recipes.