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.
Just got my yard done and house cleaned, so I thought it would be a perfect day to spend the time these require. After having spent several hours on them, I said to myself, “I don’t care how good these are, I will never do this again!” Also, I was going to complain about the sauce, because I initially thought it was too thick and that the tomato paste was unnecessary. I added a bit more lemon juice and extra brown sugar. Have about an hour left until these are completely done, but I have to say, I checked them, and the sauce has thinned out, the sauerkraut juice has integrated into the sauce, and the sauce is OUTSTANDING! So, yes, I will make these again and can’t wait to taste them. I am beyond picky, but I can already tell that these are going to be one of the best things I’ve ever made. Thank you! (Oh, and my spotless kitchen is now a mess. Ha!)
Same happened here. I was skeptical at first, now I’m a believer, and everyone loves these. It’s the dish people ask me to bring to parties or family gatherings.
I’m really excited to try this recipe. Do you think it would work with quinoa instead of rice?
Hi Chana, that would probably work. Let me know if you try it!
Tori,
A tip maybe. Trimming the rib is a bit tedious. My wife goes to an exercise class that involves using balls of various sizes. I used one those to put the leaf over instead of laying flat on a cutting board. The ball I used was about 6″ diameter and it worked very well. Easier to avoid cutting through and accidentally cutting another part of the leaf. I’m making this for the first time. Have tried other recipes and has always left me thinking, ‘there’s got to be better’. Yours looks like it.
So is it 1 lb or each meat? Total of 2 lbs?
One pound total, you can use a mixture or either type of meat, whichever you prefer.
I used 1 lb ground turkey and because it is a bit more soft that beef, I added some bread crumbs to firm it up a bit. And definitely need to leave it in the fridge for a bit to firm up. I also added a dash of Worcestershire Sauce. Stuffed cabbage..food of the Gods…so delicious.
Where can I get the full recipe for this including the complete method?
Bronwyn, the full recipe and method is outlined above. If you would like a printable version without pictures, just click on the red “Print Recipe” button above the ingredients list and it will create a print version with no pictures.
The recipe DOES look good. I have made stuffed cabbage before using my grandmother’s recipe (she was from Riga, Lativa) and made it sweet and sour. She used, as do I, sour salt (citric acid) to make it tart instead of using sourkraut. I have been on the lookout for a different recipe and yours looks quite good.
Does it have to be made stovetop? Can it be made in the slow cooker and how would that be done? I really don’t feel up to having to use the oven to bake them (which is what I normally do). Sort of just set it and let it be. MY wife, who is Irish/English is wanting me to make it for St. Patty’s Day which means tomorrow.
I have made stuffed cabbage in a crockpot many times, just make sure you pack the cabbage rolls tightly so they don’t come apart.
Quiet Sunday at home decided to tinker in the kitchen and take my time making these today. They turned out SO good. With the ‘crout and allspice combo, it was something totally different than we were used to making and it was amazing. I was tempted to add more garlic.. even some green pepper but I kept with the recipe “as is”. Just divine. Made some dinner rolls with it to soak up the juice.
At one point I was very confused.. between the sauce heating up and using a NEW pot for stacking everything. I don’t think that was called out clearly, had to read a few times. Once the sauce is done, you start with the ‘crout and rest of the cabbage shred is a NEW pot.
We ate at 6pm and it’s 9 now and my husband is still raving. Seriously so good. Bookmarking to make again!
So glad you enjoyed it Carol! Thanks for the note to help clarify for other readers.
My husband said ” one of my all time favorite foods is stuffed cabbage rolls. I did a search and landed on your recipe. I seldom follow recipes to a “T” but I did for this one and he said ” You knocked it out of the park and don’t change one thing”. It was delicious and super comfort food. I will be making this again and again. Plus, I look forward to trying some of your other recipes.
Can you bake this in the oven instead of cooking over the stove top? If so, how long and what temp would you set the oven at?
Thanks,
J
Hi Jon, Tori’s assistant Ashley here. Unfortunately we have not made this recipe in the oven, so I do not know what to suggest for temp and cook time.
You can bake them at 350 for 1.5 -2 hrs use a baking dish where they will fit snugly put the chopped cabbage on bottom with some sauce then the rolls and sauce on top cover with tin foil and bake I like to uncover for about 15 min at the end but you don’t have to. My grandmother always used some rasins in the sauce too and I like a few hot red pepper flakes on mine.
My Polish mother-in-law makes stuffed cabbage, and she always baked hers in the oven at 250 degrees overnight. Just like doing in a crockpot. They come out tender, infused with flavor. She would make 300 stuffed cabbages at a time, in a disposable aluminum turkey roaster, covered tightly with foil. We would have for lunch the next day, and any uneaten ones would be frozen for later use. They freeze well. I’m going to try Tori’s recipe next week, it looks fantastic!
hi i always make the stuffed cabbage in the oven, just make sure that you cover the dish. i like this recipe and am using it to make my traditional succoth – feast of tabernacles- dish. we are over 30 people for two meals and i double/triple the recipe. it comes out great.
i make the sauce a little sweet/sour and the tip of tasting the meat is a great one.
ruth from Israel
I make mine in the oven. Haven’t used sauerkraut before, but I will this time.
Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce and kraut/cabbage mixture.. Place cabbage rolls, seam side down, on top of kraut. Top cabbage rolls with remaining sauce and more then cover the whole pan with a layer of cling wrap (yes it can be used in the oven) and then aluminum foil. Bake for 2- 3 hours in a preheated 350F oven. I was told by a Polish friend, that the layer of cabbage on the bottom of the pot was to prevent the cabbage rolls from scorching.
This recipe simply sounds divine Tori. And what I like best to do is double or triple the ingredients and get all the work done at one time. Then the cabbage rolls can be baked or cooked on the stove or crockpot or all three and frozen for future dinners. And do they taste even better, if that is possible, reheated. My mouth is watering.
My Booba used to make these, we called them Holishkes and I loved them. If the rice turns out mushy don’t precook it, it will cook itself in 2 hours! Love rice in it although someone has left it out and replaced it with cheese which cannot be mixed with meat as it is dairy and not kosher.
I made these for New Year’s, in two batches, spicy and regular. They were delicious. I love that I can make a lot at one time.
I’ve been wanting to make this for so long and I finally did! It is so yummy! I messed up a bit and accidently started cooking the meat first. I caught it and stopped but it made it a little harder to roll but it turned out really great! Thank you for this recipe! My picky 10 year old even ate it! Cannot wait to try it again. I think I’ll freeze the cabbage next time though!
This was fantastic!!!!!!!
I baked it in my cast iron Dutch oven. 350 for 2 hours.
Can’t wait for leftovers for lunch!
Do you cook the meat first like the rice?
It’s probably best not to use a cast iron pot for acidic cooking, like tomato sauce, and especially for longer than 1/2 hour cooking. Enameled cast iron’s a different story.
Best cabbage rolls ever!!!
I’ve eaten many but never made them before and out of the blue I had this desire to make them. I bought the cabbage and beef without having checked any recipes and then I decided I needed one with ingredients I already had and thankfully I came across yours.
My prep took me 3 hours before I finally had them in the pot ready to cook but they’re so worth it!! (As is the huge mess on the stove because my pot was a rad too small) The sauerkraut really makes it.
Even my parents who never eat cabbage rolls ate them, AND they had seconds :O
Often when I try something new I’ll make it and then tweak it over and over till I like it, but yours hits every like note and I won’t be tweaking a thing.
Seriously thank you for your recipe!!
I am currently on my second batch and the recipe is so well done. My only suggestion would be to group the portions of ingredients with the stages of filling and sauce. But I do see the wisdom and recognize that one set of ingredients is best. My Polish auntie had mentioned that her mother used barley as opposed to rice and that is how I have embellished on your recipe. I’m guessing it was a way of stretching the filling during the Depression era. However, I wouldn’t suggest changing a thing. Especially the variation of beef and chicken. The illustrations are so well done and your writing is nothing but encouragement. Thank you for putting so much love into this recipe. I truly look forward to experimenting with more of your staples. Best Regards.
here in israel i like to use beef and red turkey meat combinations.
Delicious! I didn’t want to wait the 2 hours, so I cheated and cut the cabbage up and made more of a Stuffed Cabbage Stew.
I cut the cabbage up first, and started cooking it down with a can of tomato sauce and a can of diced fire roasted tomatoes.
I put everything else in another pan and let all the spices simmer together. I used veggie crumbles, since I don’t eat meat, so I was able to just throw that in with the sauce. By the time I cooked my brown minute rice and added it to the sauce. The cabbage was cooked. I threw it all in the same pan at that point. It was amazing! I will definitely make this again 🙂
(I also did not use the egg.)
So, so good … Better than I could have dreamed of. What appealed to me at first was the inclusion of sauerkraut.
Had no dill so I subbed with one of my favorite spices… dry thyme.
Had no paprika so I subbed with chipotle which added zing… Loved it!!!
I made this for my bride last night and it turned out awesome. I will be making this at the firehouse next time I cook.
Agreed! I left the rice out. For one reason to many carbs. But other than that it’s on the regular menu in my house! Love it… shalom!
I don’t use the rice either. And I add some shredded cheddar cheese and put krout in the bottom and place cabbage rolls then cover with V8 spicey hot.
Though my mother (Croatian) cooked very often using a tomato based sauce she didn’t when
making stuffed cabbage. She boiled the rolls along with a “considerable amount” of sauerkraut to
achieve a great sour tasting dish. We loved it – many years later I met a Slovenian gentleman at work
who said they used fermented cabbage leaves to achieve the same result. Interesting how these different countries came up with various recipes and made a great dish out of simple and inexpensive ingredients. Of course mother’s way was always the best one!
I just made this recipe over the weekend for a large party. I quintupled the recipe (loosely, my math suffered a little) and the result was REALLY good. It’s a flavorful, sweet-and-sour taste. Instead of cooking in pots, I placed in a few big trays and baked. I wanted a recipe that would work for gluten free, kosher and I even made a tray that was vegetarian — with a rice/mushroom filling. My family’s own handed-down recipe uses a roux of flour, which wouldn’t work for gluten free. They all gave thumbs up to this version! Thanks for sharing. 🙂