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.
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.
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?”
Because I don’t have a Jewish “bubbe,” 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.
All of these recipes are 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. Some 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.
Since first posting this recipe on my site, it has become a favorite with readers. Many have contributed their own versions of the dish in comments; read through for suggestions on alternate methods of preparation. I am reposting it today with a new “how to” video to show you every step of the process. I have also converted the recipe to my new system, which allows for adjusting servings and provides nutritional information.
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 another easier version of this dish, my Unstuffed Cabbage, click here.
Did your bubbe make stuffed cabbage? What is your special family version of this classic dish?
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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 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.
Kathy Goldman says
This stuffed cabbage is exactly what I’m craving these days. Great instructions! I will definitely make it.
Jerry says
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.
Fagie says
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!!
Nita says
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.
Linda says
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
Halima says
This looks delicious! I will try this stuffed cabbage today…………Thank you Tori. 🙂
Ted says
My Mom used Heinz Chili Sauce and Welch’s Grape Jelly.
Barry in Portland says
That was my mother’s recipe, too. Nothing like it!
lamboinoz says
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…
Tori Avey says
Whatever reminds you of mother’s recipe is the best choice! 🙂
Portia says
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.
Nita says
I think the lemon juice supplies the citric acid in this recipe, much easier to find at the grocery store.
Christine says
This looks wonderful. Will have to try this. It’s a keeper.
Valentina says
Tori, love this post, and I love stuffed cabbage leaves! My grandmother used to make this dish all the time. Beautiful!
Debbe E says
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!
Sam says
I’ve made the casserole and indeed it is deliCious
Erika - In Erika's Kitchen says
Look delicious! My grandmother made hers with golden raisins and lemon peel…very sweet and sour, very Russian.
rhonda Shapiro/Hedgar says
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”
Ann says
Tori – these look amazing! My honey bunny was just telling me that he wants stuffed cabbage….I may have to make THIS recipe!
cathie says
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!!
Karin Toth says
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!
Debbie T. says
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!!
Coco Galvez says
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 🙂
Billie Bakhshi says
Wow…never heard of it made with saurkraut! Sounds fantastic!
Lara Tucker says
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.
Nita says
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.
Paul says
OMG! That sounds so good. I’m making tomorrow night. Thanks!
Carol Teitelbaum says
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.