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
Mashed Potato Stuffed Cabbage
Servings
4 Servings
Ingredients
- 4-6 cabbage leaves separated and parboiled for 5 minutes
- 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.
Instructions
- Preheat oven to 350°F
- Boil potato in a pot of salted water until tender. Drain, peel, and mash with a potato masher.
- Heat oil and add scallion. Cook until tender (about 5 minutes).
- Combine the scallion with the potatoes, milk, butter, nutmeg, salt and pepper to taste.
- Stuff the cabbage leaves with the potato filling.
- 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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