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Recipe by Elky Friedman

Bubby’s Succulent Stuffed Cabbage

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Meat Meat
Medium Medium
12 Servings
Allergens

Contains

- Egg
1 Hour, 50 Minutes
Diets

No need for the frozen variety. Follow these simple instructions to make my grandmother’s delicious stuffed cabbage. Yields 18 cabbage rolls.

Ingredients

Cabbage

  • 1 large cabbage head

Filling

  • 1 and 1/2 pounds chopped meat

  • 1/2 cup uncooked rice

  • 1 medium onion, grated

  • 1 egg

Sauce

Directions

Freeze

1.

Freeze the cabbage two or three days in advance of actually making the stuffed cabbage. Remove from freezer to defrost at least five hours before making into rolls. The leaves will become soft and flexible.

Fill the Leaves

1.

Separate the head into individual leaves. Check each one for bug infestation and rinse.

2.

Make the filling. Combine ground meat, rice, grated onion, egg, ketchup, and salt.

3.

Place a heaping tablespoon of the filling mixture onto each leaf, near the base. Fold the base of the leaf over filling and roll once. Then fold the sides of the leaf into the center so that you enclose the meat. Continue rolling until you have a completely closed roll.

Cook

1.

Prepare the sauce. Combine tomato juice, tomato sauce, water, brown sugar, lemon juice, salt, and onion powder in a large pot. Bring to a boil and cook for five minutes.

2.

Add cabbage rolls carefully, one by one, into the sauce.

3.

Lower heat and let the rolls cook for one and a half hours.

Bubby’s Succulent Stuffed Cabbage

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rachel lebovic
rachel lebovic
9 months ago

This recipe is perfection! My family loved it. Thank you!

chana glickman
chana glickman
3 years ago

yum!!!

Brenda
Brenda
5 years ago

Question Any suggestions for how to defrost and warm up in advance of Yom Tov? Thanks they look delicious!

Chaia Frishman
Chaia Frishman
Reply to  Brenda
5 years ago

Warm up covered and it should be fine.