Brisket Caramelized Onion Cabbage Rolls

We’re rollin’ into Passover with Brisket Caramelized Onion Cabbage Rolls! Get ready to roll with the ultimate Passover dish sure to have everyone clamoring for seconds. Not only are these bad boys delicious, but they’re also perfect for celebrating the Passover festivities.

But first things first, let’s talk brisket. Picture this: tender, succulent meat that’s been slow-cooked to perfection until it practically melts in your mouth. That’s brisket for you – the MVP of the meat world and the star of our show.

For theseBrisket Caramelized Onion Cabbage Rolls, we take that mouthwatering brisket and give it a little makeover by grinding it up into a flavorful filling. Mixed with caramelized sweet onions and fresh chopped parsley, this concoction is like a party in your mouth – sweet, savory, and oh-so-delicious!

But wait, what’s Passover, you ask? Well, it’s a Jewish holiday that commemorates the liberation of the Israelites from slavery in ancient Egypt. And what better way to celebrate than with a dish that’s fit for a king or queen?

Get Rollin’

Once our brisket filling is prepped and ready to go, it’s time to get rollin’!  We blanch a large cabbage to make the leaves pliable. Then spoon our brisket mixture onto each leaf and roll ’em up like little meaty burritos.

But we’re not done yet – oh no! To take these cabbage rolls to the next level. Use the drippings from the brisket as a base to whip up a sauce.  Add a splash of white wine and some vegetable broth. Pour that luscious sauce all over our cabbage rolls, pop ’em in the oven, and let the magic happen.

As they bake, the cabbage leaves soften and the flavors meld together. Your kitchen fills with the irresistible aroma of home-cooked goodness. And when they emerge from the oven, golden brown and bubbling, you know you’re in for a treat!

So there you have it – Brisket Caramelized Onion Cabbage Rolls, the perfect Passover dish that’s as fun to make as it is to eat. Roll on, people, roll on!

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Brisket Caramelized Onion Cabbage Rolls

Course Dinner

Cuisine Jewish

Keyword brisket, cabbage rolls, Passover recipe, stuffed cabbage leaves

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 1 1.5 lb brisket
• kosher salt and freshly ground pepper to taste.
• 2 tablespoons extra virgin olive oil divided
• 2 sweet onions
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper
• 1 teaspoon sugar
• 1/3 cup chopped fresh flat-leaf parsley
• 1 green cabbage with large leaves
• 1 cup vegetable broth
• 1 cup white wine
• 2 teaspoons cornstarch

Instructions

1. Season the brisket with salt and pepper. Add to the pot fat side down.
2. Heat 1 tablespoon of olive oil in a Dutch oven.
3. Lower the heat, cover, and cook until tender.
4. Remove the brisket and set aside to cool completely.
5. Reserve the drippings in the pot.
6. Peel & dice the onions.
7. Add 1 tablespoon of butter and 1 tablespoon olive oil to a skillet.
8. Add the onions and cook until transparent.
9. Season with sugar, salt and pepper. Cook until caramelized.
10. Transfer the onions to a bowl.
11. Use a food processor to chop the cooked brisket.
12. Mix the chopped brisket and chopped parsley with the caramelized onions.
13. Bring a separate large pot of salted water to boil.
14. Remove the stem from the cabbage.
15. Blanch the stemless cabbage in the boiling water for 5 minutes.
16. Drain, rinse with cold water, Pat dry.
17. Gently pull the leaves off the cabbage. Flatten them out on your workspace.
18. Preheat the oven to 350 degrees F. Grease a casserole dish.
19. Place two of the flattened cabbage leaves on top of one another.
20. On the bottom of the leaf where it would meet the stem, add 3-4 tablespoons of the brisket mixture.
21. Fold the sides of the leaves inwards just enough to create straight edges.
22. Then from the filling end, roll the leaves up tightly around the brisket mixture.
23. Repeat with the remaining cabbage leaves and the rest of the prepared filling
24. Heat the brisket drippings.
25. Whisk in the wine and vegetable broth.
26. Whisk in the cornstarch.
27. Pour the mixture over the top of the cabbage rolls.
28. Place in oven and bake for 25 minutes.
29. Remove from oven, transfer to a platter and serve.

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