Cabbage Stuffed with Gefilte Fish

1. 1

   Remove eight leaves from the head of defrosted cabbage, keeping them whole.

2. 2

   (Its easiest to do this by cutting out the cabbage heart and then peeling away the leaves.)

3. 3

   If the leaves arent limp and pliable, place them in a large bowl with 1/2 cup water, and microwave, covered, for 3 minutes.

4. 4

   Drain and set aside.

5. 5

   Shred about 2 cups of the remaining cabbage.

6. 6

   Heat the olive oil in a Dutch oven or other medium-sized, oven-safe casserole.

7. 7

   Add the shredded cabbage, tomatoes, peppers, celery, jalapeno, and salt and freshly ground pepper to taste.

8. 8

   Lower the heat, and simmer, covered, for about an hour, stirring occasionally.

9. 9

   Preheat the oven to 325 degrees.

10. 10

    Put a gefilte-fish patty in the center of a cabbage leaf.

11. 11

    Wrap it like an envelopefirst the bottom up, then the sides into the middle, then the top down.

12. 12

    Repeat with the remaining seven cabbage leaves and gefilte-fish patties.

13. 13

    When the tomato-and-pepper mixture has finished cooking, nestle the stuffed cabbage, seam side down, into this sauce.

14. 14

    Bake, covered, for about 90 minutes.

15. 15

    Serve with the fresh parsley sprinkled on top.

* Per serving · 4 servings · Values may vary.