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Sweet-and-Sour Stuffed Cabbage

Sweet-and-Sour Stuffed Cabbage


1 medium cabbage

2 Tbsp. margarine
2 onions, sliced
3 cups canned tomatoes, with juice
1 ½ tsps. salt
½ tsp. pepper
Beef bones (optional)

1 pound ground beef
4 Tbsp. Uncooked rice
4 Tbsp. Grated onion
1 egg, beaten
3 Tbsp. cold water

3 Tbsp. honey
¼ cup lemon juice
¼ cup seedless raisins

Prepare cabbage by either boiling or freezing method. Remove and check leaves for bugs.

SAUCE: Heat margarine in a 6-quart pot and sauté onions. Add tomatoes, salt, pepper and bones. Cover and cook for 30 minutes.

In a bowl combine meat, rice, onion, egg and water. Place 1 large tablespoon of mixture onto each leaf and roll according to illustrations.

Place cabbage rolls in sauce. Cover and cook for 1 ½ hours over low heat. Sauce should cover at least half the rolls. If more sauce is necessary, add 1 cup tomato juice.

After 1 ½ hours, add honey, lemon juice, and raisins and cook 15 minutes more.

NOTE: Stuffed cabbage freezes well. When reheating defrosted stuffed cabbage, 6 potatoes cut in quarters may be added. Cook until potatoes are tender.

USE: 6-quart pot
YIELDS: 14 to 16 cabbage rolls

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vicki stone portland July 8, 2015

name I grew up calling it gvickel d craut, but everyone else said it hlishes which I never heard of. Is the gvickel d craut Polish yiddish and holishkes another yiddish, like Russian or Lithuanian? Reply

Mrs. Chana Benjaminson via December 18, 2013

Re Margarine Kosher food stores sell pareve margarine, alternatively you can use olive oil which goes well with the sauce. Reply

Boruch Boruchovitsch Pittsburg . December 18, 2013

Margarine ??? I've yet to find parve margarine . All I've seen is dairy . Reply

Anonymous Delray Beach, Fl. October 7, 2012

Stuffed Cabbage This is how my Grandmother made it but I never had the amounts to use as she just put a shitel here a pinch there, etc. Thank you Reply

rachel Philadelphia September 29, 2012

explanation I like this recipe but the "freezing" method of prepping the cabbage should be explained, which is freeze the cabbage for a few days ahead of time, then defrost for a day on the counter...the leaves peel off so easily and no boiling dangerous water needed! Also, I have switched to baking the stuffed cabbage for a few hours at 325...much easier! Finally, we call these "gvikle d'kraut" which is the yiddish word. Holishkes is another name.3 Reply

rosa boynton beach, fl October 19, 2011

cabbage sounds good Reply

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