Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
More Stuffed Veggie Recipes
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Step-by-Step: How to Make Stuffed Cabbage Rolls (Holishkes)
Soften the cabbage. Rinse the cabbage, and immerse it in a large pot of boiling water until the leaves are soft and pliable. Then, drain the cabbage in a colander and set it aside to cool.
Prepare the filling. Mix all the filling ingredients in a large bowl. Then, adjust the seasonings if needed.
Roll. Place whole cabbage leaves on a cutting board, and pat them dry with a paper towel. Use a paring knife to shave the tough, thick part of the stem. Then, place about 1/4 to 1/3 cup of filling, depending on the size of each leaf, in the center of the cabbage. Fold the base of the leaf up, covering the filing. Then, fold the edge inward and tuck the loose leaf inward, creating a pocket. Repeat, rolling all the leaves.
Heat. In a small saucepan, combine the tomato sauce, diced or crushed tomatoes, lemon juice, brown sugar, and spices. Warm over medium heat until bubbling and fragrant. Then, season to taste.
Combine. Add sauerkraut and chopped cabbage to the bottom of a pot, and spread the mixture out in an even layer. Pour broth on top, and place half of the stuffed cabbage leaves over the mixture, placing them seam side down. Next, layer the tomato sauce on top, and repeat with the remaining cabbage leaves and sauce.
Cook. Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to a slow simmer, cover the pot, and cook until the cabbage leaves are tender.
Serve. Carefully remove the cabbage from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of black pepper, and serve hot.
This post may contain affiliate links which won’t change your price but will share some commission.
Hungry for more? Find me on Facebook, Twitter, Pinterest, YouTube and Instagram for all the latest updates!
This post may contain affiliate links which won’t change your price but will share some commission.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Stuffed Cabbage Leaves
Make stuffed cabbage rolls (holishkes) with this savory Jewish-style recipe, packed with ground meat, rice, and tangy tomato sauce!
PRINT RECIPE
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Servings: 6servings
Prep Time: 1 hourhour
Cook Time: 2 hourshours
Total Time: 3 hourshours
Ingredients
1largegreen cabbage(3.5-4 lbs.)
1poundground beef, ground chicken, or a mixture(I use half and half)
1cupcooked long grain rice, white or brown
1/3cupfinely minced onion
2tablespoonsfresh minced dill
1largeegg
1 1/2cupssauerkrautdivided
28ouncestomato sauce, divided(2 cans)
14ouncesdiced or crushed tomatoes(1 can)
2tablespoonsfresh lemon juiceor more to taste
2tablespoonsbrown sugaror more to taste
2tablespoonstomato paste
1tablespoonpaprika
1clovegarlicminced
1/4teaspoonallspice
1/2cupchicken stock or water
Salt and pepper to taste
NOTES
Makes roughly 12 stuffed cabbage leaves (depending on size of cabbage). Serving Size: 2 cabbage rolls. Nutrition calculated using 1 tsp salt.
Instructions
Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use roughly 1 tsp of salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave until it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding seasoning. Alternatively, if watching your sodium, you can add much less salt during this step, and season the finished dish to taste.Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.Now it’s time to stuff the leaves. Place a leaf on the cutting board, stem end closest to you. The leaves tend to curl in one direction, so make sure that the curl is facing upward—in other words, it should have a bowl-like shape with edges that curl up, not down.
Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves; you want a substantial amount of filling, but a good amount of cabbage leaf around the edges makes for easier rolling.
Fold the base of the leaf up and over the filling until it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.
Continue rolling the leaf until it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue this process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat until bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
…and top with the rest of the sauce.
Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours until the thickest parts of the leaves are tender. Check the pot periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.
Nutrition
Nutrition Facts
Stuffed Cabbage Leaves
Amount Per Serving
Calories 376Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 1517mg66%
Potassium 1285mg37%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 19g21%
Protein 21g42%
Vitamin A 1573IU31%
Vitamin C 101mg122%
Calcium 167mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe? Let us know in the comments!
If you enjoyed this recipe, I’d love it if you left me a star rating and comment below. Also, don’t forget to share and tag us on Facebook and Instagram!
FAQs
Can I store leftovers?
Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
More Stuffed Veggie Recipes
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Cabbage – I prefer to use green cabbage for this recipe. 1 large head of cabbage is typically enough, but you may want to grab a second just in case.
Protein – I like to use a mixture of ground beef and ground chicken, but you can choose one or the other, if preferred. Feel free to use ground pork if not following a kosher diet. I recommend using fairly lean meat to avoid soggy stuffed cabbage rolls.
Rice – Use long-grain, white, or brown rice. Just make sure it’s cooked ahead of time.
Onion and Garlic – This adds a sweet, pungent, slightly savory flavor. I recommend using white or yellow onions and whole garlic cloves, not pre-minced varieties.
Herbs and Spices – Fresh dill, paprika, allspice, kosher salt, and pepper add a savory, warm flavor with bright, herbaceous notes that create a well-balanced bite.
Large Egg – This acts as a binder, holding the filling together.
Sauerkraut – I often have homemade sauerkraut on hand, but any store-bought option will also work.
Tomatoes – A combination of tomato sauce, diced or crushed tomatoes, and tomato paste forms the base of the filling, creating the savory, slightly acidic taste we want in a stuffed cabbage roll recipe.
Lemon Juice – Freshly squeezed lemon juice is best, but bottled varieties also work if you don’t have lemons on hand.
Brown Sugar – This helps balance the acidity of the tomatoes. I find that two tablespoons is plenty, but you can add more if you prefer a sweeter taste.
Stock – I use chicken stock for a slightly more savory flavor, but water will also work, if preferred.
Step-by-Step: How to Make Stuffed Cabbage Rolls (Holishkes)
Soften the cabbage. Rinse the cabbage, and immerse it in a large pot of boiling water until the leaves are soft and pliable. Then, drain the cabbage in a colander and set it aside to cool.
Prepare the filling. Mix all the filling ingredients in a large bowl. Then, adjust the seasonings if needed.
Roll. Place whole cabbage leaves on a cutting board, and pat them dry with a paper towel. Use a paring knife to shave the tough, thick part of the stem. Then, place about 1/4 to 1/3 cup of filling, depending on the size of each leaf, in the center of the cabbage. Fold the base of the leaf up, covering the filing. Then, fold the edge inward and tuck the loose leaf inward, creating a pocket. Repeat, rolling all the leaves.
Heat. In a small saucepan, combine the tomato sauce, diced or crushed tomatoes, lemon juice, brown sugar, and spices. Warm over medium heat until bubbling and fragrant. Then, season to taste.
Combine. Add sauerkraut and chopped cabbage to the bottom of a pot, and spread the mixture out in an even layer. Pour broth on top, and place half of the stuffed cabbage leaves over the mixture, placing them seam side down. Next, layer the tomato sauce on top, and repeat with the remaining cabbage leaves and sauce.
Cook. Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to a slow simmer, cover the pot, and cook until the cabbage leaves are tender.
Serve. Carefully remove the cabbage from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of black pepper, and serve hot.
This post may contain affiliate links which won’t change your price but will share some commission.
Hungry for more? Find me on Facebook, Twitter, Pinterest, YouTube and Instagram for all the latest updates!
This post may contain affiliate links which won’t change your price but will share some commission.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Stuffed Cabbage Leaves
Make stuffed cabbage rolls (holishkes) with this savory Jewish-style recipe, packed with ground meat, rice, and tangy tomato sauce!
PRINT RECIPE
Email Me Recipes
Servings: 6servings
Prep Time: 1 hourhour
Cook Time: 2 hourshours
Total Time: 3 hourshours
Ingredients
1largegreen cabbage(3.5-4 lbs.)
1poundground beef, ground chicken, or a mixture(I use half and half)
1cupcooked long grain rice, white or brown
1/3cupfinely minced onion
2tablespoonsfresh minced dill
1largeegg
1 1/2cupssauerkrautdivided
28ouncestomato sauce, divided(2 cans)
14ouncesdiced or crushed tomatoes(1 can)
2tablespoonsfresh lemon juiceor more to taste
2tablespoonsbrown sugaror more to taste
2tablespoonstomato paste
1tablespoonpaprika
1clovegarlicminced
1/4teaspoonallspice
1/2cupchicken stock or water
Salt and pepper to taste
NOTES
Makes roughly 12 stuffed cabbage leaves (depending on size of cabbage). Serving Size: 2 cabbage rolls. Nutrition calculated using 1 tsp salt.
Instructions
Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use roughly 1 tsp of salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave until it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding seasoning. Alternatively, if watching your sodium, you can add much less salt during this step, and season the finished dish to taste.Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.Now it’s time to stuff the leaves. Place a leaf on the cutting board, stem end closest to you. The leaves tend to curl in one direction, so make sure that the curl is facing upward—in other words, it should have a bowl-like shape with edges that curl up, not down.
Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves; you want a substantial amount of filling, but a good amount of cabbage leaf around the edges makes for easier rolling.
Fold the base of the leaf up and over the filling until it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.
Continue rolling the leaf until it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue this process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat until bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
…and top with the rest of the sauce.
Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours until the thickest parts of the leaves are tender. Check the pot periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.
Nutrition
Nutrition Facts
Stuffed Cabbage Leaves
Amount Per Serving
Calories 376Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 1517mg66%
Potassium 1285mg37%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 19g21%
Protein 21g42%
Vitamin A 1573IU31%
Vitamin C 101mg122%
Calcium 167mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe? Let us know in the comments!
If you enjoyed this recipe, I’d love it if you left me a star rating and comment below. Also, don’t forget to share and tag us on Facebook and Instagram!
FAQs
Can I store leftovers?
Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
More Stuffed Veggie Recipes
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Please be sure to scroll down to the recipe card for the complete details!
Cabbage – I prefer to use green cabbage for this recipe. 1 large head of cabbage is typically enough, but you may want to grab a second just in case.
Protein – I like to use a mixture of ground beef and ground chicken, but you can choose one or the other, if preferred. Feel free to use ground pork if not following a kosher diet. I recommend using fairly lean meat to avoid soggy stuffed cabbage rolls.
Rice – Use long-grain, white, or brown rice. Just make sure it’s cooked ahead of time.
Onion and Garlic – This adds a sweet, pungent, slightly savory flavor. I recommend using white or yellow onions and whole garlic cloves, not pre-minced varieties.
Herbs and Spices – Fresh dill, paprika, allspice, kosher salt, and pepper add a savory, warm flavor with bright, herbaceous notes that create a well-balanced bite.
Large Egg – This acts as a binder, holding the filling together.
Sauerkraut – I often have homemade sauerkraut on hand, but any store-bought option will also work.
Tomatoes – A combination of tomato sauce, diced or crushed tomatoes, and tomato paste forms the base of the filling, creating the savory, slightly acidic taste we want in a stuffed cabbage roll recipe.
Lemon Juice – Freshly squeezed lemon juice is best, but bottled varieties also work if you don’t have lemons on hand.
Brown Sugar – This helps balance the acidity of the tomatoes. I find that two tablespoons is plenty, but you can add more if you prefer a sweeter taste.
Stock – I use chicken stock for a slightly more savory flavor, but water will also work, if preferred.
Step-by-Step: How to Make Stuffed Cabbage Rolls (Holishkes)
Soften the cabbage. Rinse the cabbage, and immerse it in a large pot of boiling water until the leaves are soft and pliable. Then, drain the cabbage in a colander and set it aside to cool.
Prepare the filling. Mix all the filling ingredients in a large bowl. Then, adjust the seasonings if needed.
Roll. Place whole cabbage leaves on a cutting board, and pat them dry with a paper towel. Use a paring knife to shave the tough, thick part of the stem. Then, place about 1/4 to 1/3 cup of filling, depending on the size of each leaf, in the center of the cabbage. Fold the base of the leaf up, covering the filing. Then, fold the edge inward and tuck the loose leaf inward, creating a pocket. Repeat, rolling all the leaves.
Heat. In a small saucepan, combine the tomato sauce, diced or crushed tomatoes, lemon juice, brown sugar, and spices. Warm over medium heat until bubbling and fragrant. Then, season to taste.
Combine. Add sauerkraut and chopped cabbage to the bottom of a pot, and spread the mixture out in an even layer. Pour broth on top, and place half of the stuffed cabbage leaves over the mixture, placing them seam side down. Next, layer the tomato sauce on top, and repeat with the remaining cabbage leaves and sauce.
Cook. Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to a slow simmer, cover the pot, and cook until the cabbage leaves are tender.
Serve. Carefully remove the cabbage from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of black pepper, and serve hot.
This post may contain affiliate links which won’t change your price but will share some commission.
Hungry for more? Find me on Facebook, Twitter, Pinterest, YouTube and Instagram for all the latest updates!
This post may contain affiliate links which won’t change your price but will share some commission.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Stuffed Cabbage Leaves
Make stuffed cabbage rolls (holishkes) with this savory Jewish-style recipe, packed with ground meat, rice, and tangy tomato sauce!
PRINT RECIPE
Email Me Recipes
Servings: 6servings
Prep Time: 1 hourhour
Cook Time: 2 hourshours
Total Time: 3 hourshours
Ingredients
1largegreen cabbage(3.5-4 lbs.)
1poundground beef, ground chicken, or a mixture(I use half and half)
1cupcooked long grain rice, white or brown
1/3cupfinely minced onion
2tablespoonsfresh minced dill
1largeegg
1 1/2cupssauerkrautdivided
28ouncestomato sauce, divided(2 cans)
14ouncesdiced or crushed tomatoes(1 can)
2tablespoonsfresh lemon juiceor more to taste
2tablespoonsbrown sugaror more to taste
2tablespoonstomato paste
1tablespoonpaprika
1clovegarlicminced
1/4teaspoonallspice
1/2cupchicken stock or water
Salt and pepper to taste
NOTES
Makes roughly 12 stuffed cabbage leaves (depending on size of cabbage). Serving Size: 2 cabbage rolls. Nutrition calculated using 1 tsp salt.
Instructions
Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use roughly 1 tsp of salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave until it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding seasoning. Alternatively, if watching your sodium, you can add much less salt during this step, and season the finished dish to taste.Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.Now it’s time to stuff the leaves. Place a leaf on the cutting board, stem end closest to you. The leaves tend to curl in one direction, so make sure that the curl is facing upward—in other words, it should have a bowl-like shape with edges that curl up, not down.
Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves; you want a substantial amount of filling, but a good amount of cabbage leaf around the edges makes for easier rolling.
Fold the base of the leaf up and over the filling until it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.
Continue rolling the leaf until it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue this process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat until bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
…and top with the rest of the sauce.
Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours until the thickest parts of the leaves are tender. Check the pot periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.
Nutrition
Nutrition Facts
Stuffed Cabbage Leaves
Amount Per Serving
Calories 376Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 1517mg66%
Potassium 1285mg37%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 19g21%
Protein 21g42%
Vitamin A 1573IU31%
Vitamin C 101mg122%
Calcium 167mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe? Let us know in the comments!
If you enjoyed this recipe, I’d love it if you left me a star rating and comment below. Also, don’t forget to share and tag us on Facebook and Instagram!
FAQs
Can I store leftovers?
Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
More Stuffed Veggie Recipes
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Stuffed cabbage leaves, also known as holishkes or prokes, may just be the ultimate comfort food. A slowly cooked, savory cold-weather dish, stuffed cabbage is a classic, and many families seem to have their own way of making it. Today, I’m sharing a traditional Jewish stuffed cabbage recipe that’s a favorite for my family.
Stuffed cabbage is one of those nostalgic dishes that brings back memories of family, tradition, and comfort. While I didn’t grow up with a Jewish “bubbe” to teach me her version, I’ve spent years diving into the dish’s history and testing recipes from Polish and Israeli friends, classic cookbook authors like Joan Nathan, and even 2nd Avenue Deli. I’ve made it sweet with raisins and preserves, tangy with sauerkraut and tomato, and everything in between.
My favorite take? A savory, well-seasoned filling with a slightly tart sauce. It’s less sweet than some versions, but packed with flavor. This is the version my husband loves, and the one readers return to again and again.
Everyone’s bubbe has her own way, and that’s the beauty of Jewish cooking. Below, I’m sharing my version, along with a step-by-step video and all my tips and tricks. Perfect for cozy fall and winter meals, this dish is naturally gluten-free (when using certified GF products), high in protein, and full of fiber. For a quicker take, check out my Unstuffed Cabbage recipe.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
Cabbage – I prefer to use green cabbage for this recipe. 1 large head of cabbage is typically enough, but you may want to grab a second just in case.
Protein – I like to use a mixture of ground beef and ground chicken, but you can choose one or the other, if preferred. Feel free to use ground pork if not following a kosher diet. I recommend using fairly lean meat to avoid soggy stuffed cabbage rolls.
Rice – Use long-grain, white, or brown rice. Just make sure it’s cooked ahead of time.
Onion and Garlic – This adds a sweet, pungent, slightly savory flavor. I recommend using white or yellow onions and whole garlic cloves, not pre-minced varieties.
Herbs and Spices – Fresh dill, paprika, allspice, kosher salt, and pepper add a savory, warm flavor with bright, herbaceous notes that create a well-balanced bite.
Large Egg – This acts as a binder, holding the filling together.
Sauerkraut – I often have homemade sauerkraut on hand, but any store-bought option will also work.
Tomatoes – A combination of tomato sauce, diced or crushed tomatoes, and tomato paste forms the base of the filling, creating the savory, slightly acidic taste we want in a stuffed cabbage roll recipe.
Lemon Juice – Freshly squeezed lemon juice is best, but bottled varieties also work if you don’t have lemons on hand.
Brown Sugar – This helps balance the acidity of the tomatoes. I find that two tablespoons is plenty, but you can add more if you prefer a sweeter taste.
Stock – I use chicken stock for a slightly more savory flavor, but water will also work, if preferred.
Step-by-Step: How to Make Stuffed Cabbage Rolls (Holishkes)
Soften the cabbage. Rinse the cabbage, and immerse it in a large pot of boiling water until the leaves are soft and pliable. Then, drain the cabbage in a colander and set it aside to cool.
Prepare the filling. Mix all the filling ingredients in a large bowl. Then, adjust the seasonings if needed.
Roll. Place whole cabbage leaves on a cutting board, and pat them dry with a paper towel. Use a paring knife to shave the tough, thick part of the stem. Then, place about 1/4 to 1/3 cup of filling, depending on the size of each leaf, in the center of the cabbage. Fold the base of the leaf up, covering the filing. Then, fold the edge inward and tuck the loose leaf inward, creating a pocket. Repeat, rolling all the leaves.
Heat. In a small saucepan, combine the tomato sauce, diced or crushed tomatoes, lemon juice, brown sugar, and spices. Warm over medium heat until bubbling and fragrant. Then, season to taste.
Combine. Add sauerkraut and chopped cabbage to the bottom of a pot, and spread the mixture out in an even layer. Pour broth on top, and place half of the stuffed cabbage leaves over the mixture, placing them seam side down. Next, layer the tomato sauce on top, and repeat with the remaining cabbage leaves and sauce.
Cook. Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to a slow simmer, cover the pot, and cook until the cabbage leaves are tender.
Serve. Carefully remove the cabbage from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of black pepper, and serve hot.
This post may contain affiliate links which won’t change your price but will share some commission.
Hungry for more? Find me on Facebook, Twitter, Pinterest, YouTube and Instagram for all the latest updates!
This post may contain affiliate links which won’t change your price but will share some commission.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Stuffed Cabbage Leaves
Make stuffed cabbage rolls (holishkes) with this savory Jewish-style recipe, packed with ground meat, rice, and tangy tomato sauce!
PRINT RECIPE
Email Me Recipes
Servings: 6servings
Prep Time: 1 hourhour
Cook Time: 2 hourshours
Total Time: 3 hourshours
Ingredients
1largegreen cabbage(3.5-4 lbs.)
1poundground beef, ground chicken, or a mixture(I use half and half)
1cupcooked long grain rice, white or brown
1/3cupfinely minced onion
2tablespoonsfresh minced dill
1largeegg
1 1/2cupssauerkrautdivided
28ouncestomato sauce, divided(2 cans)
14ouncesdiced or crushed tomatoes(1 can)
2tablespoonsfresh lemon juiceor more to taste
2tablespoonsbrown sugaror more to taste
2tablespoonstomato paste
1tablespoonpaprika
1clovegarlicminced
1/4teaspoonallspice
1/2cupchicken stock or water
Salt and pepper to taste
NOTES
Makes roughly 12 stuffed cabbage leaves (depending on size of cabbage). Serving Size: 2 cabbage rolls. Nutrition calculated using 1 tsp salt.
Instructions
Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use roughly 1 tsp of salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave until it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding seasoning. Alternatively, if watching your sodium, you can add much less salt during this step, and season the finished dish to taste.Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.Now it’s time to stuff the leaves. Place a leaf on the cutting board, stem end closest to you. The leaves tend to curl in one direction, so make sure that the curl is facing upward—in other words, it should have a bowl-like shape with edges that curl up, not down.
Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves; you want a substantial amount of filling, but a good amount of cabbage leaf around the edges makes for easier rolling.
Fold the base of the leaf up and over the filling until it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.
Continue rolling the leaf until it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue this process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat until bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
…and top with the rest of the sauce.
Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours until the thickest parts of the leaves are tender. Check the pot periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.
Nutrition
Nutrition Facts
Stuffed Cabbage Leaves
Amount Per Serving
Calories 376Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 1517mg66%
Potassium 1285mg37%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 19g21%
Protein 21g42%
Vitamin A 1573IU31%
Vitamin C 101mg122%
Calcium 167mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe? Let us know in the comments!
If you enjoyed this recipe, I’d love it if you left me a star rating and comment below. Also, don’t forget to share and tag us on Facebook and Instagram!
FAQs
Can I store leftovers?
Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
More Stuffed Veggie Recipes
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
Stuffed cabbage leaves, also known as holishkes or prokes, may just be the ultimate comfort food. A slowly cooked, savory cold-weather dish, stuffed cabbage is a classic, and many families seem to have their own way of making it. Today, I’m sharing a traditional Jewish stuffed cabbage recipe that’s a favorite for my family.
Stuffed cabbage is one of those nostalgic dishes that brings back memories of family, tradition, and comfort. While I didn’t grow up with a Jewish “bubbe” to teach me her version, I’ve spent years diving into the dish’s history and testing recipes from Polish and Israeli friends, classic cookbook authors like Joan Nathan, and even 2nd Avenue Deli. I’ve made it sweet with raisins and preserves, tangy with sauerkraut and tomato, and everything in between.
My favorite take? A savory, well-seasoned filling with a slightly tart sauce. It’s less sweet than some versions, but packed with flavor. This is the version my husband loves, and the one readers return to again and again.
Everyone’s bubbe has her own way, and that’s the beauty of Jewish cooking. Below, I’m sharing my version, along with a step-by-step video and all my tips and tricks. Perfect for cozy fall and winter meals, this dish is naturally gluten-free (when using certified GF products), high in protein, and full of fiber. For a quicker take, check out my Unstuffed Cabbage recipe.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
Cabbage – I prefer to use green cabbage for this recipe. 1 large head of cabbage is typically enough, but you may want to grab a second just in case.
Protein – I like to use a mixture of ground beef and ground chicken, but you can choose one or the other, if preferred. Feel free to use ground pork if not following a kosher diet. I recommend using fairly lean meat to avoid soggy stuffed cabbage rolls.
Rice – Use long-grain, white, or brown rice. Just make sure it’s cooked ahead of time.
Onion and Garlic – This adds a sweet, pungent, slightly savory flavor. I recommend using white or yellow onions and whole garlic cloves, not pre-minced varieties.
Herbs and Spices – Fresh dill, paprika, allspice, kosher salt, and pepper add a savory, warm flavor with bright, herbaceous notes that create a well-balanced bite.
Large Egg – This acts as a binder, holding the filling together.
Sauerkraut – I often have homemade sauerkraut on hand, but any store-bought option will also work.
Tomatoes – A combination of tomato sauce, diced or crushed tomatoes, and tomato paste forms the base of the filling, creating the savory, slightly acidic taste we want in a stuffed cabbage roll recipe.
Lemon Juice – Freshly squeezed lemon juice is best, but bottled varieties also work if you don’t have lemons on hand.
Brown Sugar – This helps balance the acidity of the tomatoes. I find that two tablespoons is plenty, but you can add more if you prefer a sweeter taste.
Stock – I use chicken stock for a slightly more savory flavor, but water will also work, if preferred.
Step-by-Step: How to Make Stuffed Cabbage Rolls (Holishkes)
Soften the cabbage. Rinse the cabbage, and immerse it in a large pot of boiling water until the leaves are soft and pliable. Then, drain the cabbage in a colander and set it aside to cool.
Prepare the filling. Mix all the filling ingredients in a large bowl. Then, adjust the seasonings if needed.
Roll. Place whole cabbage leaves on a cutting board, and pat them dry with a paper towel. Use a paring knife to shave the tough, thick part of the stem. Then, place about 1/4 to 1/3 cup of filling, depending on the size of each leaf, in the center of the cabbage. Fold the base of the leaf up, covering the filing. Then, fold the edge inward and tuck the loose leaf inward, creating a pocket. Repeat, rolling all the leaves.
Heat. In a small saucepan, combine the tomato sauce, diced or crushed tomatoes, lemon juice, brown sugar, and spices. Warm over medium heat until bubbling and fragrant. Then, season to taste.
Combine. Add sauerkraut and chopped cabbage to the bottom of a pot, and spread the mixture out in an even layer. Pour broth on top, and place half of the stuffed cabbage leaves over the mixture, placing them seam side down. Next, layer the tomato sauce on top, and repeat with the remaining cabbage leaves and sauce.
Cook. Bring the mixture to a gentle boil over medium-high heat. Then, reduce the heat to a slow simmer, cover the pot, and cook until the cabbage leaves are tender.
Serve. Carefully remove the cabbage from the pot. I like to use tongs for this! Then, spoon some of the sauce on top, add a generous sprinkle of black pepper, and serve hot.
This post may contain affiliate links which won’t change your price but will share some commission.
Hungry for more? Find me on Facebook, Twitter, Pinterest, YouTube and Instagram for all the latest updates!
This post may contain affiliate links which won’t change your price but will share some commission.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Stuffed Cabbage Leaves
Make stuffed cabbage rolls (holishkes) with this savory Jewish-style recipe, packed with ground meat, rice, and tangy tomato sauce!
PRINT RECIPE
Email Me Recipes
Servings: 6servings
Prep Time: 1 hourhour
Cook Time: 2 hourshours
Total Time: 3 hourshours
Ingredients
1largegreen cabbage(3.5-4 lbs.)
1poundground beef, ground chicken, or a mixture(I use half and half)
1cupcooked long grain rice, white or brown
1/3cupfinely minced onion
2tablespoonsfresh minced dill
1largeegg
1 1/2cupssauerkrautdivided
28ouncestomato sauce, divided(2 cans)
14ouncesdiced or crushed tomatoes(1 can)
2tablespoonsfresh lemon juiceor more to taste
2tablespoonsbrown sugaror more to taste
2tablespoonstomato paste
1tablespoonpaprika
1clovegarlicminced
1/4teaspoonallspice
1/2cupchicken stock or water
Salt and pepper to taste
NOTES
Makes roughly 12 stuffed cabbage leaves (depending on size of cabbage). Serving Size: 2 cabbage rolls. Nutrition calculated using 1 tsp salt.
Instructions
Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, egg, ½ cup sauerkraut (drained of juice), 1/3 cup tomato sauce, salt and pepper to taste. I use roughly 1 tsp of salt and 1 tsp pepper—kosher meat needs less salt. To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave until it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding seasoning. Alternatively, if watching your sodium, you can add much less salt during this step, and season the finished dish to taste.Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.Now it’s time to stuff the leaves. Place a leaf on the cutting board, stem end closest to you. The leaves tend to curl in one direction, so make sure that the curl is facing upward—in other words, it should have a bowl-like shape with edges that curl up, not down.
Place 1/4 to 1/3 cup of filling at the base of the leaf, centered, about 1/2 inch above the edge. Do not over-stuff the leaves; you want a substantial amount of filling, but a good amount of cabbage leaf around the edges makes for easier rolling.
Fold the base of the leaf up and over the filling until it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.
Continue rolling the leaf until it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue this process for the remaining leaves. Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the rest of the tomato sauce with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and allspice. Warm up over medium heat until bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining 1 cup of sauerkraut and the chopped cabbage leaves/core into the bottom of a pot. Spread the mixture out to create an even layer, then pour ½ cup of chicken broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the sauerkraut mixture.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
…and top with the rest of the sauce.
Heat the pot over medium high and bring the sauce to a gentle boil. Reduce heat to a slow simmer and cover the pot. Let the cabbage leaves cook for 2-2 ½ hours until the thickest parts of the leaves are tender. Check the pot periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.
Nutrition
Nutrition Facts
Stuffed Cabbage Leaves
Amount Per Serving
Calories 376Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 1517mg66%
Potassium 1285mg37%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 19g21%
Protein 21g42%
Vitamin A 1573IU31%
Vitamin C 101mg122%
Calcium 167mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe? Let us know in the comments!
If you enjoyed this recipe, I’d love it if you left me a star rating and comment below. Also, don’t forget to share and tag us on Facebook and Instagram!
FAQs
Can I store leftovers?
Yes, I find that leftover stuffed cabbage leaves keep fresh in an airtight container in the fridge for 4-5 days. Or, you can also store them in the freezer for up to 2-3 months. To serve, thaw in the refrigerator overnight. Then, reheat in the oven, microwave, or in a large skillet over medium heat.
More Stuffed Veggie Recipes
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
