Source: "Taste of Passover Cookbook" by the Jerusalem Post

• 6 matzot, broken in pieces
• 6 eggs
• 2 onions, chopped
• 2 green peppers, chopped
• 2 tomatoes, diced
• 1/2 head cabbage
• 1/4 c. oil
• 1 tsp. curry
• 1/2 tsp. tumeric
• 2 cloves garlic, chopped
• 2 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. thyme
• 1/2 tsp. caraway seeds
• 1/2 tsp. basil

Dampen matzot pieces in water till soft. Add eggs. Fry all begetables together with seasonings till tender. Combine vegetable mixture with matzot. Stuff turkey, chicken or cornigh hens. Extra stuffing can be baked in a moderate over for about 20 minutes.

Pareve