Joan Nathan's Jewish Sweet and Sour Stuffed Cabbage Rolls
Traditional Jewish stuffed cabbage featuring tender cabbage leaves wrapped around a savory beef and rice filling, simmered in a rich tomato-based sauce sweetened with brown sugar and raisins. The sweet-sour balance comes from ketchup, lemon juice, and brown sugar, creating the authentic flavor profile cherished in Jewish cuisine. This comforting dish requires freezing the cabbage head overnight to soften the leaves for easy rolling, then slow-braising the rolls until tender. Perfect for family dinners, holidays, or meal prep since the flavors improve overnight.
Ingredients
- 1 head cabbage, frozen, about 2 pounds
- 2 pounds ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 large eggs
- ⅓ cup ketchup
- ½ cup rice, uncookedquinoa1:1protein
nuttier texture
- 1 small onion, finely chopped
- 1 35-ounce can chopped tomatoes
- 2 tablespoons tomato paste
- 2 large onions, sliced
- ½ cup ketchup
- 2 lemons
- ⅓ cup brown sugar
- ⅓ cup raisins
- 1 tablespoon oil
- salt and pepper, to taste(optional)
Instructions
- 1
Defrost the frozen cabbage completely and separate the leaves
- 2
Mix ground beef with salt, pepper, eggs, rice, ketchup, and chopped onion for filling
- 3
Place one heaping tablespoon of filling on each cabbage leaf, tuck ends and roll tightly
- 4
Arrange rolls open side down in a 6-quart casserole dish
- 5
Cook sliced onions with oil in saucepan for a few minutes
- 6
Add tomatoes, tomato paste, salt, pepper, ketchup, juice of one lemon, brown sugar, and raisins to onions
- 7
Bring sauce to a boil and simmer covered for 15 minutes
- 8
Pour sauce over cabbage rolls and cover with foil
- 9
Bake at 350 degrees for one hour and thirty minutes
- 10
Uncover and bake additional thirty minutes, adding water if too dry
- 11
Taste and adjust sweet-sour balance with remaining lemon juice if needed
- 12
Transfer rolls to serving platter and spoon sauce over top
Tips
Freeze the cabbage head overnight to break down the cell walls, making the leaves much easier to separate and roll without tearing.
This dish tastes even better the next day as the flavors meld together, making it perfect for meal prep or entertaining.
Add water during the final baking stage if the sauce becomes too thick or starts to stick to prevent burning.
Good to Know
Refrigerate covered for up to 4 days. The flavors improve after the first day.
Can be assembled up to 24 hours ahead and refrigerated before baking. May need additional cooking time if starting cold.
Serve hot with the tomato sauce spooned over each roll. Pairs well with crusty bread or mashed potatoes.
Common Mistakes
Don't skip freezing the cabbage as fresh leaves will tear when rolling
Avoid overfilling the cabbage leaves or they will burst during cooking
Don't let the sauce completely evaporate during baking or the rolls will burn
Substitutions
FAQ
Can I use fresh cabbage instead of frozen?
Fresh cabbage leaves are difficult to roll without tearing. Freezing breaks down the cell walls making them pliable. You can blanch fresh leaves in boiling water as an alternative.
How long will these keep in the refrigerator?
Stuffed cabbage keeps for up to 4 days refrigerated and actually tastes better the next day as flavors meld together.
Can I freeze stuffed cabbage rolls?
Yes, freeze cooked rolls with sauce for up to 3 months. Thaw overnight in refrigerator and reheat covered in a 350°F oven until heated through.