Learn how to prepare classic Stuffed Cabbage, a traditional Jewish Ashkenazi dish. Cabbage leaves are separated, boiled until soft, and stuffed with a savory meat and rice filling and served with your choice of three sweet and tart tomato sauces. Yields 15–20 cabbage rolls and meatballs.
Insert heads of cabbage into boiling water for 15-20 minutes.
Remove, cool slightly.
Remove leaves carefully, lifting each one separately and tearing off at bottom.
Combine ingredients for filling.
Place heaping tablespoonful of meat onto rib of each leaf.
Roll cabbage leaf along length, tuck in both ends and continue rolling.
Shred remaining cabbage.
Remaining meat mixture can be added to sauce as meatballs.
Peppers can be filled with meat, too.
Place shredded cabbage into 12-quart pot.
Add cabbage rolls.
Layer additional cabbage rolls and shredded cabbage.
Add ingredients for desired sauce (Sauce I version I or II) and cook for two hours.
Place water and oil into 12-quart pot.
Add onions and shredded cabbage.
Place cabbage rolls over shredded cabbage. Layer additional rolls and shredded cabbage.
Cook over low heat for two hours.
Add tomato sauce and sugar, cook for additional 30 minutes.
Stuffed cabbage freezes very well. May also be frozen prior to cooking.
Photography by Tamara Friedman