- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Every culture and cuisine has its own name for this familiar dish. No matter what you call it, our recipe wins rave reviews!
24 whole checked green cabbage leaves
1 (12-ounce) bag shredded cabbage
1/2 cup rice
1 tablespoon canola oil
1 large onion, diced
2 to 2 and 1/2 pounds ground beef
3 eggs
2 cloves garlic, crushed
1/2 cup Heaven & Earth Tomato Ketchup or barbecue sauce
kosher salt
fresh pepper to taste
2 tablespoons canola oil
2 large onions, sliced
1 jar sauerkraut
2 (16-ounce) cans Gefen Tomato Sauce
16 ounces water
1 cup sugar (less or more to taste)
2 to 3 dried bay leaves
Bring one and a half cups of water to a boil in a small saucepan. Add the rice and simmer five minutes. Turn off the flame and allow the rice to rest, covered until all the water is absorbed. Set aside.
Heat the oil in a sauté pan and sauté the diced onions until translucent. Remove from heat.
Place the ground beef in a bowl and add the onions, rice, eggs, garlic and ketchup. Season to taste with salt and pepper. Mix just until combined. Don’t overmix or the meat will be tough.
Heat the oil for the sauce in an eight- to 10-quart stockpot and sauté the sliced onions.
Holding a cabbage leaf in your hand, place approximately two tablespoons of meat over the rib and roll up the leaf to enclose the meat. As you roll, tuck in the ends to keep the filling in place. Continue making cabbage rolls until all the leaves are used. Place in the pot with the sautéed onions, seam side down. Layer the rolls in your pot with the shredded cabbage and the sauerkraut from the jar.
Pour in the tomato sauce and water. Add sugar, salt and pepper to taste. Add the bay leaves and cook over low heat for two hours, adding water if necessary. Taste and adjust seasoning.
How Would You
Rate this recipe?
Please log in to rate
Cabbage for stuffed cabbage I remember hearing that you have to soak the cabbage to make it soft, before you work with it. Is that true?
I freeze mine for 48 hours first.
I made this dish for Sukkos and froze half of it for the second days of Yom Tov. Came out great BH and my kids also really enjoyed the meat part for supper on Yom Tov!
Thanks for the recipe! Our family enjoyed it immensely!