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1
Preheat oven to 375 degrees.
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2
Bring a large pot of salted water to the boil.
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3
Blanch the whole head of cabbage for 5 minutes.
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4
Leaving water on the heat, remove whole leaves from cabbage and cut away the tough core from each.
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5
If removing leaves becomes difficult, return cabbage to water to soften.
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6
Place the leaves on a clean towel and set aside.
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7
Heat the olive oil in a small skillet over medium heat.
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8
Add onion and cook until wilted but not browned, about 4 minutes.
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9
Let cool.
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10
Place half a cup of fish broth in a large bowl and stir in the matzoh meal.
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11
Add onions, fish, egg yolks, parsley, thyme, 2 teaspoons of the salt, pepper and cayenne and stir until well combined.
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12
In a clean, medium-size bowl, beat egg whites until firm but not stiff.
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13
Stir 1/3 of the whites into fish mixture.
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14
Fold in remaining whites.
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15
To check seasoning, bring a little of the remaining fish broth to a simmer.
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16
Form a little of the fish mixture into a ball and cook it in the broth for 5 minutes.
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17
Taste and adjust seasoning, if needed.
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18
Heat the remaining fish broth and pour a little into an 11-by-17-inch baking pan.
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19
With moistened hands, divide the fish mixture into 12 portions, about 4 ounces each.
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20
Place each portion in the center of a cabbage leaf (place 2 leaves together, if necessary).
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21
Fold the sides over the filling and roll up the leaves to form neat packages.
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22
Place in the baking pan, seam side down.
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23
Pour the remaining broth over the packages.
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24
Scatter the carrot and leek over the top.
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25
Cover the pan with foil and bake for 30 minutes.
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26
Let cool.
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27
Refrigerate.
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28
To serve, if using beets, stir them together with 1/2 cup horseradish.
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29
Place 1 cabbage package on each of 12 plates and garnish with the carrot and leek.
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30
Serve with the beet mixture or the 1 cup horseradish.
