Stuffed Cabbage Leaves

Stuffed cabbage is a classic Ashkenazi Jewish dish, and everybody seems to have their favorite way of making it. Also known as holishkes or prokes, stuffed cabbage leaves were a central part of the Eastern European Jewish diet. When we talk about these types of dishes, it nearly always comes down to one question:

“How did Bubbe make it?”

We all have a fondness in our heart for the dishes we grew up with, and the way our parents or grandparents cooked them. Often, we find ourselves wishing that our grandparents had written their family recipes down. After they’re gone, we struggle to capture that traditional flavor, the one we remember so well from our childhood.

Because I don’t have a Jewish “bubbe” (grandma), I have to create my own favorite way of making these iconic Jewish dishes. Sometimes I am influenced by my husband’s family, but I also like to see what other family traditions are out there. Whenever I want to learn a Jewish recipe, I try many, many different recipes to see what I like best in each one. That means I’ve made stuffed cabbage over a dozen different ways. I’ve tried recipes from Polish friends and Israeli friends. I’ve tried it the Sara Kasden way, the Molly Goldberg way, the Fanny Engle and Gertrude Blair way (Jewish cookbook authors from my vintage cookbook collection). I’ve tried the wonderful versions from Joan Nathan and Arthur Schwartz and 2nd Avenue Deli. I’ve made it with V-8 juice and tomato soup, cranberry sauce and apricot preserves, raisins and crushed gingersnaps. They’re all terrific, and each has something that makes it special. My challenge is to take the thing I like best in each recipe and create something new, something fresh– my own take on the classic.

One thing I’ve found is that I like a stuffed cabbage that is less sweet and more tart. Polish versions tend to be extremely sweet, often with raisins. I prefer a tart sauce with a slight sweetness, as well as a savory filling full of flavor. I add sauerkraut for that extra bit of tartness. The filling is key– a stuffed cabbage filling can easily be bland if you don’t give it lots of seasoning and care.

At any rate, this is my version of stuffed cabbage, the one my husband loves and asks me for on a regular basis. Your bubbe may have done hers differently. That’s what is so fun about Jewish food… every family has their own way, and every bubbe’s way is the best way. The sauce’s flavor can be adjusted by adding more brown sugar or lemon juice to taste, if desired.

Stuffed cabbage is a wonderful dish for the autumn and winter months. It’s cozy and satisfying, and it’s also pretty healthy. It’s gluten free (when using certified GF packaged products), low in carbs, high in protein and full of fiber.

For an easier version of this dish, my Unstuffed Cabbage, click here.

Did your bubbe make stuffed cabbage? What’s your special family version of this classic dish?

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Stuffed Cabbage Leaves


  • 1 large green cabbage (3.5-4 lbs.)
  • 1 lb ground beef, ground chicken, or a mixture (I use half and half)
  • 1 cup cooked long grain rice, white or brown
  • 1/3 cup finely minced onion
  • 2 tbsp fresh minced dill
  • 1 egg
  • 1 1/2 cups sauerkraut, divided
  • 2 cans (14 oz) tomato sauce, divided
  • 1 can (14 oz) diced or crushed tomatoes
  • 2 tbsp fresh lemon juice (or more to taste)
  • 2 tbsp brown sugar (or more to taste)
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 clove minced garlic
  • 1/4 tsp allspice
  • 1/2 cup chicken stock or water
  • Salt and pepper to taste
Prep Time: 1 Hour
Cook Time: 2 Hours
Servings: 12-16 stuffed cabbage leaves
Kosher Key: Meat
  • Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
  • Drain the cabbage in a colander and let it sit until cool enough to handle.
  • Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
  • Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use about 1 ½ tsp salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave till it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding extra pepper and salt.
  • Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
  • Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
  • Place your large leaves on a cutting board.
  • Take a leaf and pat it dry with a paper towel.
  • Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.
  • Now it’s time to stuff the leaves. Place a leaf on the cutting board, stem end closest to you. The leaves tend to curl in one direction, so make sure that the curl is facing upward—in other words, it should have a bowl-like shape with edges that curl up, not down.
  • Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves; you want a substantial amount of filling, but a good amount of cabbage leaf around the edges makes for easier rolling.
  • Fold the base of the leaf up and over the filling till it’s completely covered.
  • Fold the left edge of the leaf inward. Leave the right side of the leaf open.
  • Continue rolling the leaf till it’s completely rolled up (with the right end still loose/open).
  • Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
  • This will create a neat package that has a better chance of holding together in the pot.
  • Continue the process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
  • In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat till bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
  • Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
  • Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
  • Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
  • Put another layer of stuffed leaves on top...
  • and top with the rest of the sauce.
  • Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours till the thickest parts of the leaves are tender. Check the pot periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.
  • When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.



Comments (202)Post a Comment

  1. I always make “Unstuffed Cabbage”. I chop the cabbage and layer it with sauce and meatballs and bake in a slow oven. Faster. easier prep and just as good.

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I grew up in a household with a grandmother from Poland/Russia andthe other from Austria,and one would add raisins,one would not,but they both had a sweet taste to it,ad were yummy! I have never tried it,but now most def will!

    PS Tried your version of sweet noodle pudding for the holiday’s and got rave reviews!

  3. I also make cabbage rolls however my sauce is way different. Its more of a sweet sour and I put the rolled stuffed cabbage in a dutch oven so its deep enough for the sauce to bubble and place it in the oven. I like your idea of mixing ground beef with ground chicken. My sauce is 2 large cans of tomatoe sauce to 1 frozen lemonade and 3/4 cup sugar cooked in a pot slow and low, pouring most of it over the rolls and reserving some for serving. Trust me on this, the sweet and sour sauce gravy over it is sooooo gooooood. Just another way of doing it. I never heard of saurkraut in it.

  4. My family is originally from Ukraine and my grandma and mom made it very similar to your recipe minus the sauerkrout and always added some sour cream to the tomato sauce. Thanks for this recipe Tori, love your site
    P.S. Sour salts is citric acid and is sold in most supermarkets, I use it when I cook borsht. You can also substitute it with lemon juice

  5. I am a Shiska convert just like you – just been at it a lot longer 35 years now. I always freeze my cabbage, makes it so much easier. I have also done them in a crock pot – really makes life easy.

  6. Tori,
    This recipe (my Grandmother’s, with a couple of modern updates) is from the old Hungarian Province of Marmor, and is well over a century old.

    Hungarian Stuffed Cabbage

    2# ground chuck 1C washed, uncooked rice
    1 lg. onion, small dice 1 lg. head cabbage (5#)
    2 jars sauerkraut and juice 1 lg. can tomato puree
    1 lg. can tomato or vegetable juice, salt, pepper, and garlic to taste, plus water as needed to cover

    Parboil cabbage and peel off 18-20 large leaves. Trim off thick veins and reserve. Allow to cool.

    Mix together ground chuck, rice, onion, salt, pepper, and garlic. Divide into as many portions as you have leaves. Place one meat portion on each leaf. Roll it up and tuck in the ends.

    Shred the balance of the cabbage, including the reserved ribs. Mix together the tomato juice, tomato puree and the kraut juice.

    Place 1/3 of the shredded cabbbage in the bottom of a large kettle. Put 1/3 of the kraut over this. Lay 1/2 of the cabbage rolls over this. Pour in enough liquid to barely cover. Add another 1/3 of the cabbage and kraut in a layer. Then put in the balance of the rolls. Layer on the last of the cabbage and kraut and pour in the rest of the liquid to cover the whole mess.

    If you like an additional ”tang” to your stuffed cabbage you can add a cut-up hot pepper to the layers.

    Simmer for approx. 4 hours.

    Leftovers freeze well for future meals.

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Dr Mike…that is totally how my Hungarian grandmother taught me to make hers…We add fresh sausage (spicy Hungarian or easy to find keilbasa) for a great taste. We also stuff a Green pepper or 2 to make the taste even better!!!

  8. We love this dish. When my mom taught me how to make it, she advised using savoy cabbage. Also, instead of sauerkraut she used sour salt and ginger snaps in the tomato sauce.
    Thanks for reminding me of this as I’ve not made it in a long time.

  9. I just made stuffed cabbage for sukkot. I am from Slovakia and my mom always made the hungarian version….no sugar,lots of sourkraut and tomato paste, but my mom would add whatever tomatoe product was available to her, be it marinara or ketchup. The basic recipe is the same as Dr Mike’s. I’ve been experimenting with using ground chicken breasts instead of beef, and it works very well. The trick is to let the cabbage rolls simmer slowly on the stovetop and absorb all that tomatoey goodness:) My daughter, is working on a vegan version. Thanks for all your hard work. We enjoy your blog immensly.

  10. That looks delish. It is hard to find a stuffed cabbage recipe cooked on the stove. My Grandma used to make her golumki this way, but she didn’t have a written down recipe, so I tried to just remember from watching her. Then I found a polish recipe that looked like Grandma’s. From seeing yours, I learned a neat way of placing them in the pot. Grandma would use a plate on the bottom, but I was always afraid I do it wrong. Thanks again, and have a blessed day!

  11. My grandmother was from Poland and her stuffed cabbage and cabbage soup were sweet and sour. She used sauerkraut in her cabbage soup sometimes. An easy way to prepare your cabbage for stuffing is to put the whole head in the freezer until it’s frozen solid then when it defrosts the leaves are pliable. If you can get a Savoy cabbage, it’s even easier. Last year my synagogue had a soup and salad evening and two old ladies (I’m 70, they were older) came over to me and said that my cabbage soup tasted just like their mother’s. I asked each of them if their mothers were from Poland, and they were. My cabbage soup has some raisins in it.

  12. Ok, Moldova it is, then. You’re more than welcome to come and stay with us even. We’ll show you around and give you the best we have to offer. Hopefully, we’ll see you soon. :)

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Tori, I just discovered your blog and I am loving it! My grandparents immigrated from Russian and landed in the Catskill Mountains of NY where they ran a Kosher hotel called “Sunny Oaks”. I spent time there in the summers, growing up. I loved the food, especially my grandmother’s stuffed cabbage. I only wish I had a chance to cook with her and get her recipe while she was alive. I know she froze the cabbage and used sour salt and brown sugar. She also added raw rice to the meat. I plan to write about grandma Fay’s stuffed cabbage for my (very new) blog one of these days. In the meantime, your recipe looks great and you’ve clearly experimented a lot with stuffed cabbage. Cant wait to try it and also to enjoy other recipes on your blog. Lisa

  14. Where does the paprika go? I couldn’t find it? I used hungarian sweet and put it in the sauce…Doubled the lemon and brown sugar. They’re bubbling away now!

  15. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made these tonight and they were delicious. I just placed the rolls in a baking dish and covered them with the sauce. I baked them for 1 1/2 hours at 350 (covered the baking dish with foil). I then baked them for about 20 mins. with the foil off.

    I assume that the paprika is used in the sauce. It was listed in the ingredients but isn’t mentioned in the instructions.

  16. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars

    Thank you for sharing this recipe. I made these tonight and they are simmering on the stove top. I can’t wait to try them! They smell so good!

  17. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I threw together some stuffed cabbage leaves without a recipe..I used ground deer meat, ricotta cheese, onions, garlic, salt and pepper and used jarred spaghetti sauce..It was really yummy. My husband wants me to try it with red cabbage leaves..any thoughts?

  18. I’m a Shiksa as well, and like you, I have an ever growing set of Jewish cookbooks with different culinary and cultural backgrounds and history. Also like you, I like taking from each of them and creating what I like best. Thank you for your blog and recipes. Right now I don’t need to buy anything, but when I do, I’ll see if you offer it.

    Keep up the good work!


  19. Never got an opportunity to ask my beautiful mother for her recipe for stuffed cabbage and also for her coleslaw recipe. She was the very best cook and managed to cook a different menu every night for months on end, even when she was not feeling well. Unfortunately, time and ill health took her too soon from us. I have most of her recipes but not this. I love how you were very concise and descriptive with beautiful photos on how to prepare this meal. Thank you, thank you. I can’t wait to make it.

  20. I don’t know if this will help the person looking for the coleslaw recipe but my husband’s grandmother used to have a deli in Philadelphia and here is what she told me.
    The proportions of mayonnaise to water, white vinegar, and sugar is 4:1:1:1
    I used the bagged coleslaw mix and mixed two bags with 12 tablespoons of mayonnaise
    3 tablespoons of water, 3 tablespoons of white vinegar, and 3 tablespoons of sugar. Just put the slaw mix in a bowl, sprinkle with a little salt, and stir in everything else. You can add a little finely chopped celery if desired. The mix will look dry, but as the salt releases water from the mix, it will be the perfect consistency.
    If you decide to use a head of cabbage, just finely shred it, shred 1-2 carrots and follow the same directions. If your cabbage is large, you may need to increase the mix in the same ratio. This is best made the day before you want to serve it. I hope this recipe is similar to what you are looking for.

    1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
      Dear Elise, Thank you so much for replying to me about a coleslaw recipe. That is very kind of you and I appreciate it. I will copy your hubby’s Grandmother’s recipe and give it a try. Have a wonderful day. ♥

  21. I absolutely love cabbage rolls. I have been eating them my entire life. My Mother made them, but she never wrote it down, I had to watch her and remember the flavors. She never used any sauerkraut, and I think it would have been awesome. She used ground beef and pork, chopped onions, rice that had been slightly toasted in a frying pan, some tomato paste, garlic, salt and pepper. She filled the leaves, then rolled them and put them in a deep sided frying pan on top of a bed of the cut up cabbage that was left. She covered all with a hearty chicken stock and simmered them on top of the stove. I cook mine like hers except I don’t use ground pork. I’m going to try this recipe with the tomatoes, and sauerkraut.

  22. My husbands mother made stuffed cabbage, she was Slovak , I am Irish. She used half ground beef and half pork, sautéed chopped onion, and bacon, salt pepper, and caraway seed, uncooked rice, tomato juice and crushed tomato. Chopped up unused cabbage in sauce. Cooked several hrs. and we ate them with mashed potatoes.

  23. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this for Rosh Hashanah. Had a large group–varied backgrounds–everyone loved it. The sauce was perfect. My mom used to make stuffed cabbage rolls but never wrote down a recipe.

    You’ll have lots of new followers–I told them all about you!

  24. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Looks great! About to give them a try, am in England though and not sure what you mean by a can of tomato sauce! Is that ready made like pasta sauce, chopped tomatoes or ketchup?? Help!

    1. Hi Ana, tomato sauce is sold in cans here in the U.S. It’s a simple cooked and thickened puree of skinless cooked tomatoes, sometimes mixed with a few basic seasonings. It may be sold under another name in England, I’m not sure. Hope that helps!

  25. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you for this great recipe. The pictures and explanation to go along with it are wonderful! Before I found your recipe, I had just finished making a pot of stuffed cabbage. I had done pretty much how you do yours, I was looking how long to cook them. I like the idea of putting the sauerkraut and extra cabbage at bottom of pot. I am saving this page in my favorites bar.

  26. This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove top. I also cover the cabbage rolls with additional leaves. This way the actual cabbage rolls stay moist and don’t get burned. I do parboil my cabbage, cutting a few leaves off at a time as they cook. I do add 1/2 to 3/4 cup tomato juice to the meat. This is something my Polish mother always did. I do make a different sauce. After all the work of making homemade stuffed cabbage rolls, I find it hard to pour tomato soup on top. For one pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brown sugar, 1 Tablespoon lemon juice and 1 teaspoon Worcestershire sauce. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot extra. I often serve these with noodles, so it is nice to have plenty of sauce to pour on the noodles.

  27. A great big THANKS for your quick response…
    It was very interesting to learn this dish has Jewish origins. (Now I know who to thank for inventing my favorite food)
    Like you, I prefer the less sweet variety, which is how mum made it. I know that mum used only the very outer leaves (her stuffed cabbages were BIG). She did not boil the cabbage first to soften it, she wrapped the stuffing in the leaf, folding it the way you do. She put it in a pan, poured the sauce over it and baked it in the oven. She made her own sauce from a tomato base such as hunts. And here is what you may find really interesting…instead of rice, she used kasha. I’ve since learned that most people don’t know what that is, at least, none of my friends do, but I’m sure you do. The other thing I find interesting is that kasha is sold in the Jewish section of my favorite supermarket, and now I learn that stuffed cabbage has Jewish origins!
    I don’t know what she seasoned the stuffing with, so I’m going to use your recipe.
    Thanks again, you made my day!

  28. Must do this tonight , but favour a parev version with soya mince , but do like the idea of using sauerkraut and sugar . It would make a fanastic Shabbat supper . Considering using a slow cooker

  29. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    My Croation mom used to make the best…..we were part Jewish part gentile…..she used beef pork and veal combo…long grain rice….sour salt was a must….and Cherry Preserves are the secret ingredient…..makes a perfectly balanced sauce with a can of tomatoes, and a bed of sliced Bermuda onions and cabbage on the bottom of the pot……simmer away…..fantastico!

    1. I really like the idea of onion and cabbage used as a bed, I’m going to try that. Mom simply put the rolls on the tray then covered them with sauce. I wish she was still here. I bet she would go for that.

  30. I use beef, pork and veal ground, a mirepoix and san marzano tomatoes. Best though is the addition of vinegar, brown sugar, gingersnaps and soursalt.

  31. The addition of mirepoix to the recipe presents an interesting angle. I will try that.
    Thanks for the suggestion.

  32. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thanks for the great info. I had been thinking about giving this recipe a shot lately. I turned on the Chew yesterday — have NEVER watched it before — and lo and behold…they were making stuffed cabbage! So I dug out my Mom’s recipe — totally different than all mentioned here — and am excited to give it a shot. Her’s does not use tomatoes at all… The sauce is brothlike – sweet and sour. We always sopped it up with lots of chale. The broth is “lots of paprika”, 7 squirts lemon juice, 1/4 tsp. sour salt and 7 (good) shovels sugar”. How cute is that!!! I should have fun figuring out what a shovel of sugar is – LOL! I couldn’t find sour salt, but Crystal Lite has a lot of citric acid, so I am going to try that — and maybe reduce the shovels of sugar!!

    I sure wish she was still here so I could ask her about it and borrow some sour salt. :-( :-(

  33. Making em as we speak, and I cannot believe NO ONE has mentioned the most important part of making stuffed cabbage… MASHED TATERS! have never had these without them. dont use a hand mixer either.. better use a hand masher and at least 2 kinds of taters. Prost !

  34. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Thanks for this. Growing up we always ate things that weren’t the standard fare of my friends. My Dad (who is 87) finally told us that we were actually Jewish. Anywho, not sure why I never thought about cooking the rolls in a pot vs pan. That is a great idea.

    thanks again

  35. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I just made these vegetarian style using TVP (textured vegetable protein) and they came out amazing. I used a little extra rice to help bind the mixture, but other than that made no adjustments. Amazing recipe – the sauerkraut really makes it!

  36. They look fabulous and Im sure even better tasting than they look. However I have a recipe myself that is to die for so easy to make and comes out perfect everytime. No sour salt no brown sugar. For the sauce I use one can of Ocean Spray whole Cranberries from the can and two cans of Hunts Tomato sauce and that combination does the trick of the best sweet and sour you will ever try

    1. Jerry, thank you for the tip. That ocean spray/hunts combo sounds like it will work.
      I’m going to give it a try.

  37. My family has a similar recipe that my grandma and her sister used but their special secret is a handful of ground up ginger snaps in the sauce. Delish!

  38. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I admit I’m a cabbage roll snob. My mother and grandmother never made them, so I’ve only been exposed to friends’ grandmother’s recipes, and been sorely disappointed too many times. So when I went in search of the perfect cabbage roll recipe, I was looking for more than “dump a can of tomato juice over it and let it cook”. If I’m going to put as much love into a recipe as cabbage rolls require, I wanted it to be worth it! So it was with cautious anticipation that I assembled your recipe. And it is EVERYTHING a cabbage roll should be!! I appreciate your thorough and ingenious tutorial on rolling so the rolls stay together, and directions for trimming the stem end (why have I never seen that technique before?). The only change I made was to bake them covered for three or four hours. Every bite was eye-roll delicious! My husband was in love, and I was so happy to have hit the cabbage roll jackpot. THANK YOU!!!

  39. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I have had a hankering for these for awhile now and have perused many recipes to get the general idea of how they are made. I have made sweet and sour cabbage in a very similar way, by layering the cabbage and flanken (short ribs), and cooking until tender. You have made this recipe sound delicious especially with the twist of the saurkraut in there too…and very attainable with the photographs of how to roll them. Thanks so much…..I can’t wait to make these tonight!

  40. I lost my Gma’s recipe for cabbage rolls & ended up here, and I am very much enjoying everyone’s comments on ‘who & where’ their recipes come from, I believe my Gma was Slovakian. The ingredients are basically the same but my Gma never put kraut or sugar or lined the in hers BUT she did cook it in seasoned tomato soup but without the bed of shredded cabbage…she made slaw or soup out of the extra. She also used the same recipe for stuffed peppers. She baked hers in a roaster (like for a turkey) covered completely for an hour then released the steam (i’ve got her roaster & it has steam vents on the top) and cooked for another hour. I am going to make these this week for sure…i’ve got a craving for them right now lol. When I have time I will definitely check the other recipes, thanks for posting this one.

  41. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Dear Tori,

    My mom, who died seven months ago, was a wonderful cook, particularly of Jewish dishes. Her stuffed cabbage was to die for. She was in slow decline over the past several years and though I made it my business to try to capture her recipes for my favorite Jewish dishes going to the extent of cooking her stuffed cabbage under her direction, I never wrote her recipe down. Somewhat intimidated by the operation of stuffing and folding the cabbage into rolls, I had all but given up ever making them in any way that replicated my mother’s efforts.

    Then I noticed your recipe, and it seemed awfully close to my mom’s. Your photos of your method of stuffing the cabbages gave me enough courage to try myself. With Passover coming and my need to clear out my freezer and with your recipe for cabbage rolls in hand, I screwed up the courage to try to duplicate my mom’s stuffed cabbage.

    Your recipe, Rumanian I believe, sounded more sweet and sour than my mom’s Hungarian recipe so I cut back on the sugar, dill and lemon and let the tomato sauce and sauerkraut determine more of the taste. It came out fine, particularly for a first effort. I think my mother would have approved.

    Thank you so much for providing such a meaningful cullinary connection to my memories of my mother.



  42. My grandmother’s dementia took her mind before I got all of her recipes – stuffed cabbage was one of them. I could tell my father was missing his mother’s comfort foods, so I used this recipe and it most certainly did the trick. Thanks, Ms, Avey, for helping me give my dad something he missed.

    P.S. I’ve also made a vegetarian version of this replacing the meat with soy ground beef replacement products and it’s a knock out. Works great if you let the soy “meat” marinate overnight.

  43. Haven’t tried this recipe – yet.

    My mom was born in Lithuania (part of USSR at the time) and her stuffed cabbage was sweet/sour. I still always have sour salt in the house.

    The best part of watching her prepare the cabbage was that I got to eat part of the core with a little salt! I do that still.

    I’ll have to try making stuffed cabbage again. Previous attempts never tasted anything like my momela’s … so I’ll take what looks right and let you know. Cooking for 1 person isn’t always conducive to making a lot of things – but a small cabbage will suffice, to be sure.

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