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Lamb Is a Passover Favorite

March 31, 1985

Lamb is popularly served in many Jewish homes during Passover. This time why not use ground lamb, which is not only economical but also makes a perfect stuffing for cabbage leaves.


1 small head cabbage

1/4 cup matzo meal

1 1/2 pounds lean ground lamb

1/2 cup raisins

1 small onion, grated

3 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

1 cup chopped onions

2 tablespoons peanut oil

3 cups (about 2 large) peeled chopped tomatoes

1 cup light brown sugar, packed

1/4 cup lemon juice

Trim away tough outer leaves of cabbage and remove core. Cover cabbage head with boiling water. Simmer until leaves separate easily. Pull off 12 leaves, drain and cool. Cut out thick center vein from separated leaves.

Combine matzo meal and 1/2 cup hot water, then allow to cool. Mix in lamb, raisins, grated onion, 2 teaspoons salt and 1/8 teaspoon pepper. Divide mixture evenly among 12 cabbage leaves. Tuck in ends of leaves and roll up to enclose filling.

Saute chopped onions in peanut oil until lightly browned. Mix in tomatoes, brown sugar, lemon juice, remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Bring to boil. Pour enough tomato mixture to cover bottom of 12x7-inch baking dish. Arrange cabbage rolls in dish in single layer, seam side down. Spoon on remaining sauce mixture. Bake, uncovered, at 350 degrees 1 1/2 hours, turning rolls occasionally to prevent browning. Makes 6 servings.


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