Stuffed Cabbage

Succulent Stuffed Cabbage

Elky Friedman

No need for the frozen variety. Follow these simple instructions to make delicious stuffed cabbage.

Type: Meat Prep Time: 10 minutes Level: Not mentioned


 1 large cabbage head


1 and 1/2 pounds chopped meat

 1/2 cup uncooked rice

 1 medium onion, grated

 1 egg

1 and 1/2 tablespoons Heaven & Earth Ketchup

 1/2 teaspoon salt


1 (46-ounce) can Gefen Tomato Juice

1 (15-ounce) can Gefen Tomato Sauce

 1 cup water

 1/2 cup brown sugar

 1/4 cup lemon juice

 1/2 teaspoon salt

 dash onion powder


Freeze the cabbage two or three days in advance of actually making the stuffed cabbage. Remove from freezer to defrost at least five hours before making into rolls. The leaves will become soft and flexible.

Fill the Leaves

Separate the head into individual leaves. Check each one for bug infestation and rinse.

Make the filling. Combine ground meat, rice, grated onion, egg, ketchup, and salt.

Place a heaping tablespoon of the filling mixture onto each leaf, near the base. Fold the base of the leaf over filling and roll once. Then fold the sides of the leaf into the center so that you enclose the meat. Continue rolling until you have a completely closed roll.


Prepare the sauce. Combine tomato juice, tomato sauce, water, brown sugar, lemon juice, salt, and onion powder in a large pot. Bring to a boil and cook for five minutes.

Add cabbage rolls carefully, one by one, into the sauce.

Lower heat and let the rolls cook for one and a half hours.