Classic Stuffed Cabbage | The Jewish Week | Food & Wine

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Classic Stuffed Cabbage

Classic Stuffed Cabbage

Courtesy of Ronnie Fein

Makes 18-24

45 min

3 hrs

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Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein

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1 large head of green cabbage

2 pounds ground beef

1 medium onion, finely chopped

1 large egg

1/4 cup raw white rice

2 tablespoons matzo meal or plain bread crumbs

salt and freshly ground black pepper to taste

2 tablespoons vegetable oil

1 large onion, finely chopped

1 cup brown sugar

1 12-ounce bottle chili sauce

1/2 cup fresh lemon juice

1/2 cup raisins


Preheat the oven to 350 degrees. Bring a large pot half filled with water to a boil. Cut out the hard center cabbage core. Remove the large cabbage leaves. Place the cabbage leaves plus the smaller remaining cabbage in the boiling water. Cook the cabbage leaves for about 3 minutes, or until they wilt. Cook the remaining cabbage core for 3-5 more minutes, or until you can easily remove the leaves. Cut off the hard stem portions from the large leaves so that they can be rolled easily. Set the leaves aside. ALTERNATELY: if you plan ahead you can freeze the entire head of cabbage for 24 hours (or more). Thaw the cabbage and the leaves will already be wilted and you can avoid cooking them.

In a large bowl, mix the ground beef, onion, egg, rice, matzo meal and salt and pepper to taste. Place a mound of this mixture in the center of each leaf (more on the larger leaves of course). Enclose the meat by wrapping the cabbage leaves, envelope style. Place the stuffed cabbage leaves, seam side down, in deep baking dishes. (I separate the large rolls and smaller ones.)

Heat the vegetable oil in a saute pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Stir in the brown sugar, chili sauce, lemon juice and raisins and cook for 3-4 minutes. Pour the sauce over the cabbage rolls. Cover the pan. Bake for 2 hours (or, to cook ahead, bake for one hour, freeze, thaw and bake for an additional hour).