27 Mar

Made my grandmothers stuffed cabbage recipe for Pesach , swapped out the rice for quinoa and the ginger ale in the sauce for real ginger and club soda water. Can't wait to try it!


For the cabbage: 

1 head of cabbage boiled, or frozen for two days then thawed out.

1 kg/ 2lbs Ground beef

1.5 cup cooked quinoa

2 onions diced

2 tsp garlic powder

2 tsp salt

1/2 tsp black pepper

For the sauce:

3 cans of crushed tomatoes

3/4 cup tomato paste

1/2 liter soda water

1 knob of ginger crushed

1/3 cup brown sugar

1/4 cup lemon juice

1 tsp salt

1/8 tsp black pepper

Raisins optional


.1. Prepare the cabbage: Remove the core of the cabbage before freezing the cabbage. If boiling the cabbage put the cabbage in a pot with boiling water and peel off the leaves once they become flexible.

.2. Prepare the filling: Place the ground beef and quinoa in a bowl and mix with the spices well. Cover and put in the fridge until ready to fill the leaves.

.3. Prepare the sauce: Put all the sauce ingredients in a pot, bring to a boil and simmer for 20 minutes.

.4. To roll: Take a cabbage leaf, remove the hard triangular rib from the base of each cabbage leaf with a knife. Place 1 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down.

.5. To assemble: Preheat oven to 180c/375f. Layer your baking tray with baking paper and a ladel of sauce. Layer the stuffed cabbages in rown and cover with sauce. Add another peice of .baking paper to cover and seal with aluminum foil

.6. Bake in oven for 1 hour.

Chag Sameach! 

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