fbpx

Recipe by Yussi Weisz

Stuffed Cabbage Done Right

Stuffed Cabbage Done Right add or remove this to/from your favorites
Meat Meat
Medium Medium
12 Servings
Allergens

Contains

- Egg
2 Hours, 50 Minutes
Diets

Haven’t you always wanted to make stuffed cabbage but thought it seemed like too much effort? Let Yussi Weisz of Snaps Kosher in Lakewood show you just how simple it can be to do at home – and how delicious! Time for us all to start thanking Yussi’s bubby!

Ingredients

Main ingredients

  • 1 large head cabbage

  • 1.5 pounds ground beef (or veal if you want something lighter, or a mix of both)

  • 3 leeks, diced

  • 1 cup rice, cooked for 8 minutes and drained

  • 2 eggs

  • 1 teaspoon paprika

  • 2 tablespoons salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons chopped parsley or 6 cubes Dorot Gardens Frozen Parsley

  • 4 tablespoons tomato sauce mixture, recipe below

Tomato Sauce

Directions

Prepare the Filling

1.

Sauté leek in a little olive oil and set aside to cool.

2.

Combine ground beef, rice, seasonings, parsley, and eggs. Add in the leeks.

3.

In a separate bowl, combine all tomato sauce ingredients. Add four tablespoons of this mixture to the meat filling.

Prepare the Cabbage Leaves

1.

Core the cabbage and boil for 6-10 minutes, removing the leaves (with two forks) as they soften.

2.

Clean and check cabbage for bugs. With the rib facing toward you, carefully trim it for more flexibility, then make a slit on the bottom.

Stuff and Bake

1.

Using a two-ounce cookie scoop, place meat mixture in center of a cabbage leaf. Roll cabbage over the meat, fold in the sides of the leaf, and then roll it the rest of the way. Continue until the meat filling is used up. (Use a second cabbage if needed.)

2.

Place finished rolls in a pan covered with more of the tomato sauce mixture. Pack them in tightly so that they stay rolled.

3.

Cover cabbage with lots of sauce. Place in oven covered on 350 degrees Fahrenheit for two and a half hours, or keep it in the oven on 210 to 220 degrees Fahrenheit overnight.

Stuffed Cabbage Done Right

Please log in to rate

Reviews

Subscribe
Notify of
9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Linda Kagan
Linda Kagan
5 years ago

Yussi’s stuffed cabbage I used to work with the cabbage like Yussi, boiling it, but then I was introduced to the freezing method.
You remove the outer leaves, wash the outside, and put the cabbage in a freezer bag until you are ready to cook.
Defrost the cabbage for a few hours before separating, washing and inspecting the leaves.
Is one method really better than the other????

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Linda Kagan
5 years ago

I love the freezing method too!

chavie
chavie
5 years ago

in a pot? Can this be cooked in a pot? or if it must be oven, is a disposable foil pan ok?

Question
Mark your comment as a question
Ro Br
Ro Br
5 years ago

Rice Is that “one cup rice, cooked for 8 minutes” (1 c raw), or one cup of rice cooked for 8 minutes (1 c cooked) as it looks in the video?

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Ro Br
5 years ago

HI Ro Br.
Raw.

Dassi
Dassi
1 year ago

Delicious!! I made this last Sukkos and again this year. Everyone loves it!! It’s worth all the effort!

Esther
Esther
1 year ago

I personally felt the tomato sauce mixture was too peppery. The recipe calls for 1 tablespoon pepper, I would put in less next time.

Dinah
Dinah
3 years ago

These were delicious!!

Leah Perrin
Leah Perrin
3 years ago

THANK YOU YUSSI!
These were absolutely delicious!
Best stuffed cabbage I have ever had!