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?
Let us know in the comments!
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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.
Perfect. I have made this as a soup many times using the ingredients as stated. Winner Winner everyone loves it.
This is the best stuffed cabbage recipe ever. Thank you for sharing. This will be my go to recipe from now on. I rate it a 10 out of 10.
This is the best stuffed cabage recipe ever. Thank you forr sharing it. This is the only recipe i will make from now on.
I was so disappointed with how this recipe turned out. Adding cooked rice just made it a mushier bland texture. Not enough seasoning either. These cabbage rolls turned out dry as well, not enough sauce. I have made many cabbage rolls through the years and never had a fail like this recipe was 🙁 I’ll be sticking with my regular cabbage roll recipe in the future.
Very sorry to hear that Cath! So many readers have enjoyed this recipe, too bad it wasn’t a success for you. I hope it doesn’t deter you from trying other recipes on the site in the future!
If you love yours so much why not just stick with what works for you ? I tried this recipe and irs the best I’ve ever had or made. Absolutely perfect ??
Like I said, tried all the steps, sauce, test patty, and cabbage, so I know it will be great. Your instruction is outstanding!
Enjoy Nita! So happy the instructions were helpful
As i have learned from my ethnic relatives, polish, middle eastern, using certain brand rices and brands of tomatoes make a difference in making a perfect tried and true recipe. Thus my question, what brand of rice works best in recipe? Unsalted tomatoes,? and how to pick a good head of cabbage? And what is ‘sour salt?’ Any answers would be of great assistance. Also, what does the ‘dill” do in the recipe, i have never seen this used in the filling? look forward to responses. Thanks
Sour salt is Kosher salt with citric acid.
Just research ingredients and try. If what you get doesn’t turn out the way you like, then try again next time. I suck in the kitchen, but over the years, i have a great collection of recipes from trial and error. Don’t be afraid to fail.
after a lot of searching the best way to get the leaves off is to core the cabbage – for several inches – one guy on the internet used a hole saw attached to an electric drill – then I put the cabbage into boiling water core side up and wait for 5 minutes or so and using a tong pull off the leaves one by one stem first until they get difficult and wait a few minutes and repeat putting the harvested leave into a collander. Never tried the freezing method but after several batches of stuffed cabbage this seemed the best way without the frustration
That is a great tip I tried it today before reading this post and it worked good
Turned out great for the second time – omitted rice both times to limit carbs and it held together just fine. Had to boil the cabbage twice to get the leaves off in tact – the center was still tough and will try the freeze method next.
Crock Pot Sweet and Sour Stuffed Cabbage Rolls, took me a while but I came up with this recipe…
(The BIG TRICK)…Freeze cabbage in freezer for at least 24 hours and defrost overnight on the counter on a towel
Make the sauce:
1 jar of tomato sauce (28 oz)
1 can of tomato soup (14 oz)
1 diced apple
1/2 cup raisins
1 can of cranberry sauce (mash into the pot with a potato masher)
leftover chopped cabbage after finished making the rolls
Add pepper, ketchup and brown sugar to taste
Leave that to simmer and cook while you make the filling and the cabbage rolls:
2 lbs ground meat (I use turkey)
1 cup brown raw rice
4 chopped green onions
1 egg
squirt of ketchup
pepper
(some water if needed)
mix that together in a large bowl
Prepare your cabbage leaves:
Cut out the core and tear of the outer leaves (set that aside to chop up)
One leaf at a time, place the plop near the edge. Roll up and tuck in the sides. Spray the crock pot with pam.
When meat is all gone and now all ready in rolls-chop up the excess cabbage and add to sauce.
Scoop in some sauce into the crock pot, layer in a some rolls, cover with sauce, add more rolls until you end up with all the sauce on top.
Cover on low for 8 hours, serves 8 to 10 people!
WOW. This recipe was absolutely AMAZING. What an excellent recipe you have put together. I personally, am not Jewish, German, Polish, etc., but I am a major foodie and love to experiment with new recipes. I do a lot of research and trial and error to find the best recipes I can when I decide to try something new. This recipe did not disappoint in any way! I followed the recipe exactly besides the mistake I made putting the garlic into the filling instead of the sauce at first, but I love garlic, so I still put it in the sauce as directed. I couldn’t wait to try them, so I did after an hour on slow simmer. 12 hours and 5 cabbage rolls later….OMG. They just got infinitely better each time! I can’t wait to take this dish over to my friend’s house for dinner tomorrow. She is going to love it, especially after all of the flavors have married for 24 hours. One of the best recipes ever. Follow it exactly, let it marry, and there won’t be any complaints from anyone. THANK YOU SO MUCH ?
This has gotta be the best stuffed cabbage I’ve ever had! The flavors are rich and delicious. It takes a long time to prepare but well worth the effort. I will definitely make this again. Thank you so much for sharing.
Do you have a suggestion as to how to cook this in a crock pot?
Everyone in my family makes stuffed cabbage but me until now. I grew up eating what I think must be Polish recipes due to where I grew up in SW Pennsylvania. I’ve travelled and eaten this dish in various countries and all were different which I love. I must say your recipe is divine.
I put it all together last night so we could cook it after work in time for dinner. Really, really great. Thank you!
My Ukrainian grandmother made these, but hers were more on the savory side, “seasoned” on the plate with Apple cider vinegar. A wonderful tool to make these are cookie/ ice cream scoops, placing two of the smaller scoops of filling side by side. You don’t even have to form them before you start rolling, just squeeze a bit as you roll. A great time saver! The scoops work great for meatballs too. Also, I cook my cabbage rolls in the oven, all components go in the same cooking/ serving dish and cover with foil.
With out a dought the best stuffed cabbage ever. Ten stars all the way.
These look amazing!
You inspired me and I will make them tomorrow. I refer to your website often. You are a talented chef and a great teacher. Thank you!
I am lazy. If you have room in the freezer, freeze the whole cabbage head. When you want to use it, put a couple layers of paper towel in a pie plate, and thaw the head of cabbage out upside down. The leaves come off easily, and after trimming down the thick stems the l Cook as per your recipe.eaves are easy to fold and roll.
Some years ago I had a stuffed cabbage leaf dish in Kiev [Ukraine]. I asked what it was as I enjoyed it so much. I was told it translated as pigeon but I now wonder if it was Pelmeni. Which is referred to several times in Andrey Kurkov’s novel ‘The Milkman in the NIght’. which I am enjoying at the moment.
Pelmini – as I know them -are a small dumpling – they look like Italian tortelini – and they are usually stuffed with a mixture of beef and pork – and are very delicious. Not sure what your cabbage dish would be – I know cabbage rolls as galobke (no idea how to spell) but I think that’s their Polish name.
I’m just making them now… I put 3 meats, sirloin, port, veal… I also add bacon to the mixture.. Rice, seasoning, etc… I also make 2 sauces, one with the tomatoes and the other… Mushroom soup.. Seems that every1 seems to like the mushroom soup recipe better.. Instead of water, I add milk.. Happy Easter to all..
Can cabbage rolls be made ahead of time and refrigerated for a couple days before adding sauce and baking?
Hi Dee, I’ve never tried that but I’m guessing it would work out fine. I wouldn’t do it more than two days ahead though.