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Dairy Stuffed Cabbage (Big- Batch)


In this vegetarian take on traditional Jewish stuffed cabbage, the cabbage leaves are filled with rice and shredded cheese. This recipe is large-yield and is meant to feed a crowd. If you don’t need the full amount, freeze the extras for later (or prepare half the recipe).


Prepare the Cabbage

1. Fill an eight-quart pot with water and bring to a boil. Immerse each head for 15-20 minutes into boiling water. Separate and check cabbage leaves individually.


You can achieve the same result when warming the cabbage leaves in the microwave for about a minute. Repeat with every couple of leaves.

For the Filling

1. In an eight-quart pot sauté onions in oil for 10-15 minutes.
2. Add mushrooms and continue to sauté for another additional 10 minutes.
3. Add cheese and allow to melt. Cool for 15-20 minutes.
4. Add rice, tomato sauce, and sugar, mixing well.
5. Fill each cabbage leaf with a heaping tablespoon of filling mixture. Roll up cabbage, tucking ends.

To Cook

1. Divide sauce ingredients into three eight-quart pots and bring to a boil.
2. Carefully place 20 cabbage rolls into each pot and simmer for two and a half hours. Serve hot.


Photography and styling by Peri Photography