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.
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!
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, theinventivevegetarian.blogspot.com is working on a vegan version. Thanks for all your hard work. We enjoy your blog immensly.
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.
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!!!
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.
Super cool Dr. Mike!
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.
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
Marina- Did you make a Russioan meat borsht? WOuld love the recipe.
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.
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!
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.
Jamie, I have a recipe for Unstuffed Cabbage too! Here it is: http://theshiksa.com/2010/05/04/shiksa-unstuffed-cabbage/
i grew up on Pennsylvania Dutch style, which basically nothing sweet in them at all, but the sauce was a tomato sauce. When i had my ex mother in-love’s Polish/Jewish version, she had the raisin’s, plus Orange Cranberry sauce and Chili sauce in them to make them sweet and sour. your version is very interesting to me and i would love to try them too!
Big fan of your blog. I read it all the time and absolutely LOVE it. I’ve never commented. I’m usually a behind-the-scenes kind of person but I feel that I need to comment on this. If you get a chance, Please Please Please come to Moldova and we’ll fix you the best Sarmale (cabbage rolls) you have every tasted!!! It’s so much simpler, easier and you’ll be surprised how the cabbage is prepared. Would love to show you. Please come! You won’t be sorry. :o)
Nan, I would love that! I’ve always wanted to explore that part of the world…
my bubbie used to make it with pineapple juice, brown sugar, a little lemon in with the tomato sauce and a bit of beef bullion.. sometimes they were given a few stitches with a needle and thread, or toothpicks to keep them from falling apart whilst they cooked. yum
Mine is pretty easy. I can’t give amounts. I’ve making it for years, and I know by taste only. I just blanch a head of cabbage, and remove the leaves. I mix an 80/20 ground beef with salt, pepper, garlic powder, and raw rice. Then I roll the cabbage up with the raw meat mixture. I pack them into a 3 inch deep baking pan. Then in a saucepan I mix up a can of tomato juice, 1/2 cup brown sugar, 1/4 cup of fresh lemon juice or wine vinegar, and a pinch of salt and pepper. Bring to a boil, and taste to make sure it is a perfect sweet and sour. Then I pour over my rolls, cover with foil, and let cook at 325* for about 3 hrs. Everyone raves. it’s a favorite in this household
My mom would put a little Welch’s grape jelly in her stuffed cabbage sauce, to make it sweet and sour……
Great tip from Julie! Can’t wait to try it the next time I make stuffed cabbage. I made the Slovenian-style (my maternal roots) back in January. It was the inauguration of my year-long “roots” cooking project. I’ve been increasingly struck by the similarities between Ashkenazi and Slovenian cooking.
Love the recipe! I recently came by a tip to put the cabbage in the freezer the day before and then let it defrost in a bowl in the refrigerator. The result is the same as boiling it minus the burned fingertips and the cabbage facial, not to mention the perfume.Works like a charm.
OMG! This dish reminds me so much of my grandmother (on my father’s side)! Mama Sultana used to prepare them with fish . . . don’t know if that’s traditional, but maybe that’s something she adapted to when she moved to Peru. She used to called them “Niños Envueltos” in Spanish, which would literally translate to “Wrapped Kids”! 🙂
Love stuffed cabbage. I made a recipe from a book I borrowed from the library in the mid 90’s that I will never forget. I can’t, however, find the recipe anywhere. It was written by a Jewish Women’s Auxillary from some temple in New Jersey. I cannot find the book or the recipe anywhere. It used raisins and beef bones in the recipe. It was the closest thing to the stuffed cabbage rolls at the Rascal House in Miami Beach I had found.
Another favorite of mine was made by a friend of Syrian / Lebonese decent that included lemon and mint. More savory, but incredible flavor.
Love this! great job. I’m thinking of stuffing greens like grape leaves, beet leaves etc. I also want to try and make a vegetarian version for my husband. Love the pics
Maya, check out this tutorial on stuffed grape leaves, I think it will be right up your alley! 🙂 theshiksa.com/2011/10/12/vegetarian-stuffed-grape-leaves/