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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