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Mashed Potato Stuffed Cabbage

Mashed Potato Stuffed Cabbage

Who doesn't love mashed potatoes? This recipe for Mashed Potato Stuffed Cabbage is  a cross between a potato blintz and stuffed cabbage, and it's a fantastic crowd pleaser. Cabbage rolls freeze and reheat perfectly. They can and should be made in advance.

Get detailed instructions on how to prepare and stuff cabbage

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 4-6 cabbage leaves, separated and parboiled for 5 minutes

Mashed Potato Filling:

  • 1 very large potato
  • 1 scallion, minced
  • A few tablespoons of milk (dairy or non-dairy)
  • 1 tablespoon of butter (or oil)
  • A pinch of nutmeg
  • Salt and pepper to taste.


1. Preheat oven to 350°F

2. Boil potato in a pot of salted water until tender. Drain, peel, and mash with a potato masher.

3. Heat oil and add scallion. Cook until tender (about 5 minutes).

4. Combine the scallion with the potatoes, milk, butter, nutmeg, salt and pepper to taste.

5. Stuff the cabbage leaves with the potato filling. 

6. Brush a baking tray or pan with butter or olive oil and arrange the rolls seam-side down in a single layer. Brush the top of the rolls with some melted butter or oil, and bake at 350°F until golden.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014

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