Stuffed Cabbage


This stuffed cabbage recipe is a family favorite! I don’t make it that often, because it takes a little more time, but it is well worth it! Your kitchen will have a wonderful smell and it tastes better the next day! The leftovers can easily be stored in the freezer and later be reheated. The sauce is a pleasant combination of sweet and sour. This delicious recipe was found years ago in Joan Nathan’s Jewish Holiday Kitchen, Schocken Books, published in 1988. As usual, I made a few changes to suit my tastes and cooking style.





  • 1 large cabbage
  • 2 pounds organic ground beef (10% fat)
  • 1½ teaspoons sea salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • ¼ cup organic catsup
  • 3 organic eggs
  • ½ cup uncooked organic rice (I used half white and brown rice)
  • 1 medium onion, finely chopped

Ingredients for sauce:

  • 1 ( 28 ounce) can organic diced tomatoes
  • 2 (8 ounce) cans organic tomato sauce
  • 1½ onions, cut in half and thinly slice
  • ½ teaspoon garlic powder
  • ½ cup organic catsup
  • Juice of 1 large lemon
  • ⅓ cup brown sugar


  1. Before placing the cabbage in a large stock pot of boiling water, cut around the core—I find this makes it easier to remove the leaves later. Cook until tender, drain the water and set aside to cool.
  2. In a large bowl, mix together ground beef, salt, pepper, garlic powder, catsup, eggs, rice and onion. Set aside.
  3. Using a large saucepan, combine tomatoes, tomato sauce, salt, pepper, onion, garlic powder, catsup, lemon juice and brown sugar. Bring ingredients to a boil and simmer until cabbage rolls are ready to be cooked in oven.
  4. Preheat oven to 300 degrees.
  5. Place about of ¼ to ⅓ cup of the meat mixture in the center of a leaf. Tuck ends and roll up. Put in a 6-quart casserole dish.
  6. Pour the sauce over the cabbage rolls. Cover with foil and bake for 3 hours. Makes approximately 18 rolls.




15 thoughts on “Stuffed Cabbage

  1. Stuffed cabbage is also one of our winter favorites. Mine don´t come with a sauce, are made with buckwheat and are baked in a muffin tin. Love your tomato sauce, it works wonderfully with this dish!


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