Stuffed Brussel Sprout Leaves

By Liz Rueven,, co-author of
4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors


1 lb. ground beef
1/2 c. cooked brown rice
3/4 t. salt
freshly ground pepper
1 egg
2 T. bread crumbs
2 T. ras el hanout (Middle Eastern seasoning)
1 T. cumin
1 finely chopped leek (not the dark green part) or 1 small onion, grated

3 T. olive oil
28 oz. can crushed tomatoes
5 1/2 oz. can tomato paste
8 oz. can tomato sauce
4-5 cloves chopped garlic
1 chopped onion or 1 stalk chopped leeks (all but the dark green)
2 T fresh lemon juice
1/4 c. brown sugar
salt and pepper to taste

15-20 leaves from the top of a stalk of brussel sprouts


Warm olive oil in a broad bottom sauce pan.
Sauté onion or leeks until softened. Add chopped garlic and cook until softened but not brown.
Combine 3 cans of tomato product, lemon juice, brown sugar, salt and pepper. Stir and simmer until combined.
Add 1/2-3/4 c. water if sauce thickens too much. There should be enough sauce for all stuffed leaves to fit into bottom of wide bottomed pot. A second layer is ok but be sure there is enough sauce to dot on top.

Mix all ingredients in a bowl. The mixture should be well integrated and chunky.

wash and pat dry each leaf. Lay leaves out on a flat surface. Put a small amount of rice/meat filling towards the end of each leaf and roll, tucking in the sides.
Place each rolled leaf, seam side down, in simmering sauce. Arrange all rolled leaves neatly in the bottom of pan.
Cover and simmer gently for 45 minutes.


Serves 8-10

Meat or Vegetarian:
This recipe can be made vegetarian by omitting the beef. Sauté your favorite veggies (I suggest carrots and zucchini) and add to the rice mix instead of meat. Increase cooked rice amount to 2 cups cooked.

Kosher note: While brussel sprouts are difficult to clean because of their tightly wrapped layers, the leaves are as easy to wash and inspect as lettuce or cabbage leaves.