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Recipe Collection

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Stuffed Cabbage

Stuffed Cabbage Related:   appetizers, Europe, gluten-free, meat, Rosh Hashanah, Shabbat, Sukkot, Yom Kippur

Prep time: 1 hour

Cook time: 2 1/2 hours

Yield: 12-15 servings

Recipe contributed by Miriam Feinberg. Stuffed cabbage has always been a treat for all in our family. I serve it as an appetizer for the fall festival meals.


  • Approximately 2 gallons water plus ½ cup water, divided
  • 1 large green cabbage
  • 1 cup rice
  • 2 pounds ground beef
  • ½ teaspoon ground black pepper
  • 4-6 beef bones
  • 1 pound beef stew meat, cubed
  • 3 cups tomato sauce
  • ½ cup ketchup
  • 2-6 tablespoons sugar to taste
  • 2-6 tablespoons freshly squeezed lemon juice to taste
  • 3 large carrots, peeled and grated
  • 1 cup raisins


  • Fill a bowl with cold water and set aside. Pour approximately 2 gallons of water into a very large pot, so that it is no more than 2/3 full, and bring to a boil. Lower heat and let water simmer. Meanwhile, using a sharp knife, score bottom of the cabbage, loosening the leaves. Place the cabbage in the pot, simmering for 5 to 8 minutes, or until it is pliable and soft, but not limp. Remove cabbage from the pot, and place it in the bowl with cold water. When the cabbage has cooled, remove it from the bowl, allow to drain and separate leaves. Inner leaves may need to be reinserted into boiling water for additional 5 to 8 minutes if they are still tough.
  • Prepare rice according to directions on package or your preferred method, but reduce cooking time by a few minutes so that rice is still a bit tough when done. Cool. In a large bowl, stir together rice, ground beef, ½ cup water and pepper. Lay dry cabbage leaves on counter surface. Place a small ball of meat mixture, about the size of your palm, into center of a cabbage leaf, and fold the leaf over to cover the meat. Tuck in the sides and continue rolling to secure meat mixture inside.
  • Line the bottom of a large pot with beef bones and then with cubed stew meat. Place a layer of filled leaves, arranged tightly together, on top of stew meat. Sprinkle grated carrots and raisins on top of stuffed cabbage rolls. Continue placing layers of filled leaves, followed by carrots and raisins in pot until all filled leaves have been used. In a bowl, stir together tomato sauce, ketchup, sugar and lemon juice to taste. Pour over leaves in pot. Put pot over medium-low heat, cover and simmer for about 2 hours.

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