Being a vegetarian on Passover can get a bit tricky, but try this! Because neither soy or rice are kosher for Passover, here's a revised stuffed cabbage recipe. We use mushrooms instead of meat/soy crumbles and quinoa instead of rice.
1 cup chopped mushroom
1/2 cup quinoa (2 cups cooked)
1 small can tomato sauce (8oz)
1 small can tomato puree
1/3 cup brown sugar
Handful of raisins
1 Tbsp of lemon juice
Onion and garlic powder
Put the entire cabbage in a pot of boiling water and separate the leaves when they are steamed, pliable and tender.
Drain and lay leaves out
While cabbage is cooking: Mix 2 eggs into chopped mushrooms, shake onion and garlic powder into it
Prepare 1/2 cup of quinoa (to get 2 cooked cups)
Mix the cooked quinoa into the chopped mushrooms
Depending on the size of the cabbage leaf, place up to 2 Tbsp of chopped mushroom onto the leaf and roll the leaf, tucking the sides into the roll if possible.
In a medium size pot, pour tomato sauce, tomato puree, the brown sugar, raisins, and lemon juice
Place the rolled stuffed cabbage into the pot. You may stack them into two layers. If so, you may add a little more tomato sauce and sprinkle a little more brown sugar on top.
Cook on medium - low flame for 1 hour, try not to let the sauce boil and burn the bottom of pan!!
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