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
8 servings
1 hour
2 hours
Meat
Description
Learn to make stuffed cabbage leaves with a savory meat and rice filling with a classic tart and sweet tomato sauce. Kosher, Meat, Gluten Free.
Ingredients
- 1 large green cabbage 3.5-4 lbs.
- 1 lb 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 tbsp fresh minced dill
- 1 large egg
- 1 1/2 cups sauerkraut divided
- 28 oz tomato sauce, divided (2 cans)
- 14 oz diced or crushed tomatoes (1 can)
- 2 tbsp fresh lemon juice or more to taste
- 2 tbsp brown sugar or more to taste
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 clove garlic minced
- 1/4 tsp 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.
Just put the stuffed cabbage in the pot (beef only, not a chicken / beef mix) and it looks good. Can’t wait to eat it in 2 hours.
Thank you so much,
Paul
Enjoy Paul!
I made these but I haven’t tasted them yet-they’re cooking right now. The last time I made cabbage rolls I froze the head of cabbage and when I defrosted it it worked perfectly. I think that works better than steaming a head of cabbage because the inside doesn’t get done and I needed those leaves…. however I did try that this time. I really liked the idea of using sauerkraut and dill in the filling and then using the reserves in the bottom of the pot before layering in the rolls and sauce. Finally, As a variation I added in two handfuls of raisins….I can’t rate it yet but I will report back to everyone. I also made this in a pressure cooker1
I can’t wait to make these. My Mom was from Upstate New York (move to Texas, 1952 married a Texas Cotton Farmer, 1957 & here I am) of German decent on her paternal side. I remember her making these, yet have never found a recipe in all of her cookbooks!!!
I am going to make these for the very next Cold snap that we have!!! Thank you again!
love cabbage rolls,will take your suggestion of using cooked rice I use raw.A good tip re the cabbage sprinkle it with water put the whole one in the micro wave,trimming core first you will find this an easier method than boiling, much quicker.B.T.W I pressure cook
thanks for being in touch all the way to Australia.
best wishes GRETA
I have a question about the amount of the tomato sauce. It says: 28 oz tomato sauce, divided 2 cans
Does that mean 2x28oz or are you saying to divide one 28oz can, because you use 1/3 cup in the filling?
Inge
28 ounces is two standard 14 ounce cans. It means you are using the total contents of two standard cans (28 ounces total), and the contents of the cans is divided in different amounts throughout the recipe.
Yes, you are right. This is the perfect fall weather food.
I was wondering if you ever tried cooking these in a slow cooker. Would be very convenient if you could prepare them the night before and then pop them in the slow cooker in the morning.
thanks
Inge
Can I substitute meat for tofu?
I think if you’re going this route, the soy ground beef alternative would probably work better as a substitute. I haven’t tried either option though.
Can you make a vegan stuffing with the same sauce?
The nutritional information for the stuffed cabbage is for 1 serving. Is a serving one or more logs.
It depends on how many cabbage leaves you have stuffed – the recipe allows for however many you can get from your head of cabbage, which will vary from batch to batch. Safe to say this recipe makes roughly 10 cabbage leaves, so a serving would be a little more than 1 leaf. Sorry I don’t have more specific nutritional information for you.
I love this recipe as soon as the days get cooler and the nights draw in I get a new season Savoy cabbage and make stuffed cabbage. It works every time and the chopped cabbage base is used for minestrone. You can freeze it for lunches and it’s a pick me up that never fails to please.
I’m 85 have made stuffed cabbage for years – I
always drop my cabbage head into boiling water
until I know the inner leaves are soft – BUT b4 I
dropped it into pot I first put head on good surface
core end up & with a super sharp knife cut around core THEN wiggled knife to further loosen core &
then just pull it out & discard it softens faster in water & cools faster either on outside deck or just on table while working other ingredients -have never had problem doing it this way & the leaves
are easy to seperate when core is gone & canb stuffed without stopping to do each & every leaf
I make mine on top of stove in Dutch oven -hope whomever try’s it finds it a faster easier – shorter “cut” – Dee
I use a 2.5″ hole saw…. to core the cabbage.
You can’t imagine how easy leaf separation is after that.
Tory , I love this recipe. I made my first homemade holishkes with your recipe. My yyiddeshh nanny would have been proud. She had no written recipes but this recipe was just like hers. I cooked mine in a slow cooker on low and it worked out great. I use many of your recipes and they are fantastic!!
Thanks Bonnie! Glad you liked them 🙂
ps. which side dish is used for holishkes or what do you suggest?
The following options would be nice side dishes:
https://toriavey.com/toris-kitchen/oven-roasted-root-vegetables/
https://toriavey.com/toris-kitchen/spicy-roasted-carrots-fennel-recipe/
https://toriavey.com/toris-kitchen/israeli-salad-with-pickles-and-mint/
https://toriavey.com/toris-kitchen/olive-oil-mashed-potatoes-garlic-rosemary/
Hi, this dish is as well known in south eastern Europe as ‘Sarma’, but also in Poland (‘Golabki’) and Germany (‘Kohlrouladen’ or ‘Krautwickel’), commonly made with a part of ground pork whereas in the Balkany region often pure beef or a mix with veal or lamb, or even vegetarian, is popular. In these countries people prefer the leaves of whole-fermented cabbages (less the fresh pre-cooked ones) as wrapping. The origins of ‘sarma’ go back till the times of the Ottoman Empire.
I am from Germany and always loved the version of my Mum but I’m sure your Holishkes are very delicious too.
Best regards, R.
Can you bake this in the oven vs on the stove top?
You certainly can make stuffed cabbage in a roasting pan with the lid on in the oven set at 300 or 325 degrees.
My first stuffed cabbage. It was superb. And fun. Mixing all those spices made me wonder a little but we both thought the taste was perfect. Thank you for doing all the work and letting me have all the fun. Love your commentary too
Wendy
Glad you liked it! 🙂
Is it okay to leave out the sauerkraut or is it essential for the recipe?
It’s not essential but it adds flavor. You can leave it out if you prefer.
Oh dear ! My grandmother used to make these beauties ! Thank you so much !
is this a sweet recipe? and if not can I just a more sugar?
Hi Chavie, it has a slight sweet/tart flavor, but it is not overly sweet. You can adjust the sweetness by adding more brown sugar to taste.
I have a question… How far in advance can I make this recipe for a holiday?
You can make it several weeks ahead and freeze, it freezes quite well.
What I like to do is freeze the cabbage head in the freezer (or wrapped in the snow outside during the winter) and then thaw on the counter. That way there is theoretically less nutrient loss, but really, it’s just easier than dealing with a giant head and boiling water.
I also suspect it makes the cabbage leaves taste sweeter. However, I also have a solution for this – I just pore boiling water only over separated large cabbage leaves that I intend to use for wrapping.
OMG that loose end package rolling tip is the BOMB. It actually works even for people like me who are really bad with intricate fine motor movements LOL. (can’t sew, cut bangs crooked etc etc) Thank you!
Tori, you are simply wonderful!