Stuffed cabbage leaves, also known as holishkes or prokes, may just be the ultimate comfort food. A slowly cooked, savory cold-weather dish, stuffed cabbage is a classic, and many families seem to have their own way of making it.
Today, I’m sharing a traditional Jewish stuffed cabbage recipe that’s a favorite for my family.
Stuffed cabbage is one of those nostalgic dishes that brings back memories of family, tradition, and comfort. While I didn’t grow up with a Jewish “bubbe” to teach me her version, I’ve spent years diving into the dish’s history and testing recipes from Polish and Israeli friends, classic cookbook authors like Joan Nathan, and even 2nd Avenue Deli.
I’ve made it sweet with raisins and preserves, tangy with sauerkraut and tomato, and everything in between.
My favorite take? A savory, well-seasoned filling with a slightly tart sauce. It’s less sweet than some versions, but packed with flavor. This is the version my husband loves, and the one readers return to again and again.
Everyone’s bubbe has her own way, and that’s the beauty of Jewish cooking. Below, I’m sharing my version, along with a step-by-step video and all my tips and tricks.
Perfect for cozy fall and winter meals, this dish is naturally gluten-free (when using certified GF products), high in protein, and full of fiber. For a quicker take, check out my Unstuffed Cabbage recipe.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
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- Cabbage – I prefer to use green cabbage for this recipe. 1 large head of cabbage is typically enough, but you may want to grab a second just in case.
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- Protein – I like to use a mixture of ground beef and ground chicken, but you can choose one or the other, if preferred. Feel free to use ground pork if not following a kosher diet. I recommend using fairly lean meat to avoid soggy stuffed cabbage rolls.
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- Rice – Use long-grain, white, or brown rice. Just make sure it’s cooked ahead of time.
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- Onion and Garlic – This adds a sweet, pungent, slightly savory flavor. I recommend using white or yellow onions and whole garlic cloves, not pre-minced varieties.
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- Herbs and Spices – Fresh dill, paprika, allspice, kosher salt, and pepper add a savory, warm flavor with bright, herbaceous notes that create a well-balanced bite.
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- Large Egg – This acts as a binder, holding the filling together.
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- Sauerkraut – I often have homemade sauerkraut on hand, but any store-bought option will also work.
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- Tomatoes – A combination of tomato sauce, diced or crushed tomatoes, and tomato paste forms the base of the filling, creating the savory, slightly acidic taste we want in a stuffed cabbage roll recipe.
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- Lemon Juice – Freshly squeezed lemon juice is best, but bottled varieties also work if you don’t have lemons on hand.
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- Brown Sugar – This helps balance the acidity of the tomatoes. I find that two tablespoons is plenty, but you can add more if you prefer a sweeter taste.
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- Stock – I use chicken stock for a slightly more savory flavor, but water will also work, if preferred.
Step-by-Step: How to Make Stuffed Cabbage Rolls (Holishkes)
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- Soften the cabbage. Rinse the cabbage, and immerse it in a large pot of boiling water until the leaves are soft and pliable. Then, drain the cabbage in a colander and set it aside to cool.
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- Prepare the filling. Mix all the filling ingredients in a large bowl. Then, adjust the seasonings if needed.
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- Roll. Place whole cabbage leaves on a cutting board, and pat them dry with a paper towel. Use a paring knife to shave the tough, thick part of the stem. Then, place about 1/4 to 1/3 cup of filling, depending on the size of each leaf, in the center of the cabbage. Fold the base of the leaf up, covering the filing. Then, fold the edge inward and tuck the loose leaf inward, creating a pocket. Repeat, rolling all the leaves.
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- Heat. In a small saucepan, combine the tomato sauce, diced or crushed tomatoes, lemon juice, brown sugar, and spices. Warm over medium heat until bubbling and fragrant. Then, season to taste.
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- Combine. Add sauerkraut and chopped cabbage to the bottom of a pot, and spread the mixture out in an even layer. Pour broth on top, and place half of the stuffed cabbage leaves over the mixture, placing them seam side down. Next, layer the tomato sauce on top, and repeat with the remaining cabbage leaves and sauce.
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- Cook. Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to a slow simmer, cover the pot, and cook until the cabbage leaves are tender.
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- Serve. Carefully remove the cabbage from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of black pepper, and serve hot.
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Stuffed Cabbage Leaves
Ingredients
- 1 large green cabbage (3.5-4 lbs.)
- 1 pound 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 tablespoons fresh minced dill
- 1 large egg
- 1 1/2 cups sauerkraut divided
- 28 ounces tomato sauce, divided (2 cans)
- 14 ounces diced or crushed tomatoes (1 can)
- 2 tablespoons fresh lemon juice or more to taste
- 2 tablespoons brown sugar or more to taste
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 clove garlic minced
- 1/4 teaspoon allspice
- 1/2 cup chicken stock or water
- Salt and pepper to taste
Instructions
- 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 roughly 1 tsp of 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 until it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding seasoning. Alternatively, if watching your sodium, you can add much less salt during this step, and season the finished dish to taste.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 until it’s completely covered.
- Fold the left edge of the leaf inward. Leave the right side of the leaf open.
- Continue rolling the leaf until 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 this 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 until 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 until 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.
NOTES
Nutrition
tried this recipe?
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FAQs
I like to serve Jewish stuffed cabbage leaves with a starchy side like olive oil mashed potatoes, classic potato latkes, or smoked paprika potatoes. They’re also great with Borscht or matzo ball soup. Or, for a light meal, I pair them with Israeli salad or a crunchy pickled salad.
Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
This stuffed cabbage is exactly what I’m craving these days. Great instructions! I will definitely make it.
My mom was from Minsk,and she made Cholopchi using raw brown rice,more tomato( 1 28 oz. can whole Italian tomatoes ,crushed in your hand )and more liquid ( 2 cans beef stock). Her rolls were not sweet but sweetish,slightly sour and very savory.The sour she got from sour salt. My friend Mortys mom,also a Minska,used chopped raisins instead of sugar,and vinegar as sour. Both used raw brown rice,as it does not get mushy and tastes better. Both cooked the rolls slowly in the oven at 275 degrees.
Jerry: I think our families were neighbors! My grandparents came from what is now Belarus, which I believe is where Minsk is too! They were from the Jewish section of a town called Gomel. My Bobbe and mother made Cholopchkes that were sweet and sour – Sour salt AND lemon juice, and white sugar, because I don’t think they had brown sugar back before the Revolution! They used tomato juice and canned whole tomatoes, and NO raisins. The sugar was to soften the tartness without being TOO sweet. And they both used an oval roaster in the oven, because they usually made triple the recipe above! In later years, my mother adjusted the recipe from putting the cabbage in boiling water, to putting it in the freezer a couple of days ahead of cooking day, and taking it out the night before. The leaves were wilted, and easy to roll! They also made a cabbage borscht with flanken that had similar seasoning. Tart with some sweet, and still, NO raisins! I think maybe your mother and my grandmother had the same cooking background!!
Do you recall how long they cooked them at 275 degrees? I am still experimenting, but tonight using 350 for 1 hr to 1 1/2 hrs.
Wow girl….that is some gorgeous looking stuffed cabbage. You pics look amazing….fabulous color!
My Bubbe came from Poland and the way we always make it, is with uncooked rice mixed into the meat with some grated onion and of course seasoning…tomato sauce or tomatoes and a little bit of brown sugar, not too much and lots of lemon juice and yes, raisins in the sauce. It is definitely a sweet and sour dish. We never used the sour salt, although I do know many people who do.
I am definitely going to give your recipe a try sometime. I usually put my cabbage in the freezer…works like a charm.
BTW….your tutorial is wonderful!
Have a lovely holiday!
L~xo
This looks delicious! I will try this stuffed cabbage today…………Thank you Tori. 🙂
My Mom used Heinz Chili Sauce and Welch’s Grape Jelly.
That was my mother’s recipe, too. Nothing like it!
My mother made cabbage rolls much like this Tori’s but she had a friend who used a bottle of chili sauce and a jar of grape jelly, mixed and simmering, in which to cook meatballs. It was so bizarre I had to try it and I’m embarrassed to say… delicious meatballs. I never would have thought of it for cabbage rolls. So though I came for Tori’s recipe I have the terrible feeling that I’m leaving with Ted’s mother’s…
Whatever reminds you of mother’s recipe is the best choice! 🙂
Tori, you’re missing the KEY ingredient..sour salt..which, along with sugar gives the best sweet and sour flavor. Sour salt is what my Bubby and my mother used and what I use and have taught my daughter to use. It is nothing more than citric acid and should be used sparingly. The bottle I bought in the 70’s still has a little left. It used to be available in super markets in the Jewish foods department.
I think the lemon juice supplies the citric acid in this recipe, much easier to find at the grocery store.
This looks wonderful. Will have to try this. It’s a keeper.
Tori, love this post, and I love stuffed cabbage leaves! My grandmother used to make this dish all the time. Beautiful!
I found this recipe in an old, old cookbook and had to give it a try. It didn’t include sauerkraut, and I don’t think it included brown sugar. Probably some other differences, as well. Anyway, I made it a few times, and it was so difficult working with the cabbage, and going thru all the rolling, I decided to try making it into a casserole. Pretty easy to do, just chop all the cabbage, and layer it into a meat layer and a cabbage layer. I put a little of the tomato sauce on the bottom to help prevent sticking, and topped with the majority of the sauce. Not as impressive, of course, but easier. After that, I made it more often as an everyday dish. Glad to see it again, and learn it’s history. It’s always nice to rediscover an old favorite! Thanks, Tori! Love your site!
I’ve made the casserole and indeed it is deliCious
Look delicious! My grandmother made hers with golden raisins and lemon peel…very sweet and sour, very Russian.
Aloha again Tori,
Being that my mother was Sephardic and my dad’s side is from Russia, I love my stuffed cabbage! Your ingredients sound yummy and I’m going to make them this week, now I cook mine with sour salts lol!!
ps I can’t wait till Nov. when I will be traveling to California and cooking a Thanksgiving feast with my daughter samantha! “the little Ferraro kitchen”
Tori – these look amazing! My honey bunny was just telling me that he wants stuffed cabbage….I may have to make THIS recipe!
I also grew up with my Polish grandmother’s version and it did not have raisins and was more on the savory side. It was very close to how you make yours. My mother also made it like that too. Oh how I miss it!! Thank you so much for writing about this! You have brought back a wonderful memory and I am going to make this!!
My Grandma made the best stuffed cabbage!
The meat mixture was a hamburger/pork mix with long grain rice, an egg for binding, diced onions, plenty of garlic salt and pepper, and a spoonful or two of tomato paste for moisture. roll into the leaves like you show, we would also stuff a few green peppers…then we would put polish or hungarian sausage into the pot with saurkraut (a must) and petite diced tomatoes on top of the rolls with enough water to cover, bring to a boil, turn it down and let it cook all day! Just writing this takes me back to any given holiday when we would always have a huge pot of stuffed cabbage for the meal. Thanks for taking me down memory lane…Both my Mom and Grandma are gone, but their Stuffed Cabbage lives on!
I grew up with a Polish version, but it was never sweet.
Last time I made them, I found that cutting out the core of the cabbage, filling with water (after a good rinse) and putting core side up in a plastic colander (over a microwave safe plate with a good size lip) allowed me to microwave the cabbage heads instead of boiling. A bit easier to deal with IMHO.
Gotta try the tucking method next time I roll them. Thanks for that tip!!
Oh wow! they look so good, I going to make them but I will also do some with soy protein instead of meat, yummm I can’t wait. Thanks Tori 🙂
Wow…never heard of it made with saurkraut! Sounds fantastic!
I’m drooling! That looks so so good! My mother would make stuffed cabbage (known as cabbage rolls in my family), but she would bake them.
Thanks so much for such an easy to follow recipe. The pictures are priceless, when other recipes I searched said to remove the stem, it was not at all clear how that was done. If not for you, I would have cut the leaves down the middle to remove the ribs. I don’t recall every having stuffed cabbage at home, it was always a restaurant treat. When I saw the directions, I understood why, with six to twelve hungry mouths to feed, this would have been an all day affair. Mom fed hungry kids, who knew they could always eat and sleep someplace warm and safe, even if the only beds left were sleeping bags. I looked up sooooo.. many recipes, I must confess to combining them a bit. I sautéed the garlic, onions, and some mild, (Anaheim), peppers, as I don’t like the taste of raw veggies added to sauce or meat, and cooled them while the rice cooled. Added some awesome sweet chili sauce to the basic sauce, and loved it. I also tested a meat patty as recommended, great idea. I read a review of a “famous chef” which was very disappointed about the bland taste, so I was sure to test the filling, which I also changed a little, we aren’t Jewish and I mixed beef with pork, and added cumin. I love all the individual flavors, and can’t wait for it to finish cooking. Baking at 350 in 9X13 pan covered with foil, per another recipe for appx 1- 1 1/2 hours.
OMG! That sounds so good. I’m making tomorrow night. Thanks!
Sounds good. I always buy a big, green cabbage with loose, large green leaves. I cut them off at the base and then I steam them in a large pot till they’re cooked and soft. I remove them a cool them. I saute an onion in a little bit of oil and then shred the rest of the cabbage till soft. Then I add about a cup of apple cider vinegar and a cup of balsamic vinegar and 2 large cans of crushed tomatoes. When the cabbage is soft, I add some sugar till I get a sweet and sour taste. I add some of the sauce to my chopped meat and then wrap in large leaves. I cook the cabbage rolls in a large, rectangular pan with the sauce covering it because it is less likely to fall apart.