Cabbage Stuffed with Gefilte Fish

Name: Cabbage Stuffed with Gefilte Fish
Yield: 8 servings
Ingredients: 1 head of green cabbage, frozen, then defrosted (see headnote); 2 tablespoons olive oil; 4 tomatoes, cut into 1-inch pieces; 6 red, green, yellow, or orange bell peppers (or any combination thereof), cut into 1-inch pieces; 8 stalks celery, cut into 1/2-inch pieces; 1/2 jalapeño pepper, finely diced; Salt and freshly ground pepper to taste; 8 gefilte-fish patties (see page 156); 2 tablespoons chopped fresh parsley

December 9, 2011

Every year at passover, I make too much gefilte fish. In fact, when I made gefilte fish one year with Jackie Lyden on National Public Radio’s All Things Considered, I used 27 pounds of fish! Hadassa Schneerson Carlebach, a fascinating woman (see page 140) who worked with her late father making and providing matzo and other kosher food for observant Jews in detention camps in France, gave me this recipe for gefilte-fish-stuffed cabbage. Flavored with slowly cooked peppers and tomatoes, it is a great way to use up leftover patties. Even avowed gefilte-fish detesters love this dish. A cooking tip: I put the cabbage in the freezer for two days, defrost it for a day, and then use the limp leaves to wrap the fish.

Recipe notes

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