This great vegetarian dish is a spin on vegetable lasagna – without pasta. Just layer the cabbage like a lasagna alternating with vegetables and cabbage.
1 tb Extra-virgin olive oil
1 lg Onion, peeled and chopped
1 lg Shallot, peeled and chopped
1 lb Mushrooms, cleaned, trimmed,
2 Carrots, peeled and grated
2 pk (10-ounce) frozen chopped spinach
2 Zucchini, trimmed and diced
1/4 cup of finely ground Matzoh meal
Freshly ground pepper
1/2 C chopped Italian flat-leaf parsley
12 lg Savoy cabbage leaves
2 c Vegetable broth
6 Fresh ripe or canned plum
4 to 5 thread of saffron
2 tsp Extra-virgin olive oil
Add the oil to a large nonstick skillet. Sauté the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots and sauté for about 3 minutes. Stir in the spinach and zucchini; add the Matzoh meal, seasonings, and parsley. Taste and adjust seasonings.
Place about 1/3 cup of the vegetable mixture on a layer of steamed cabbage. You will layer this like a lasagna alternating with vegetables and cabbage. Top with one can of crushed tomatoes and saffron. Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through.