Go Back
stuffed cabbage from The Jewish Kitchen
Print This Recipe

Stuffed Cabbage

Savory beef bundles are wrapped in cabbage leaves and simmered and a sweet & sour, tangy sauce until the cabbage is tender and the meat filling melts in your mouth.
Course Main Dish
Cuisine Jewish
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 10 people

Ingredients

For the Sauce

  • 1 small onion diced
  • 1 can condensed tomato soup 10 3/4 ounces
  • 1 can jellied cranberry sauce 14 ounces

For the Filling

  • 1 large head green cabbage
  • 2 pounds Kosher ground beef 85% lean or ground turkey
  • 1 large egg
  • 1/4 cup plain dried bread crumbs unseasoned
  • 4 slices white bread, crusts removed, then pulsed into bread crumbs
  • 1 tsp. Kosher salt
  • 1/2 tsp . freshly ground black pepper
  • 2 tsp. fresh chopped parsley
  • 1/2 cup warm water

Instructions

Cook the Cabbage

  1. Rinse cabbage and discard any dirty outer leaves.
  2. In a large pot, boil cabbage until leaves start to peel away from the core. As they do, gently rotate cabbage so you can remove the leaves a few at a time, removing the entire cabbage from the pot of boiling water.
  3. Place leaves on layers of paper towels or tea towels to dry and absorb excess moisture.
  4. Continue this process until you have removed as many leaves as possible that will be usable (large enough to hold the filling and be rolled up).

Cook the Sauce

  1. Add tomato soup and cranberry sauce and stir until well combined. Continue to cook on low to medium until the ingredients melt together, about five minutes. Reduce heat to low.
  2. In another large (very deep) spaghetti or soup pot, cook the onions on low to medium heat. Do not use oil or butter in the pan, just cook the onion until it becomes translucent but not brown, for about 5-8 minutes. Reserve 1/2 cup of the sauce and set aside to cool.

Make the Filling

  1. Mix all of the filling ingredients together and gently combine. Add the 1/2 cup of reserved sauce. Mix and set aside.
  2. Place some of the filling in the cabbage leave. You will have to judge the amount because of the different sizes of the leaves. Roll up the leaves and place in the pot with the sauce mixture.
  3. On a low heat cook the cabbage for about 1 1/4 hours. Stir the pot a little so that nothing sticks to the bottom. Baste the cabbage rolls with the sauce to keep them moist. Serve them hot,