Just in case you’re not all cooked out yet, here’s yet another traditional holiday dish. Stuffed cabbage, also called cholopchkes, is a Simchat Torah classic.

Don’t be fooled by its reputation—stuffed cabbage is really not that hard to make.

Start with a head of green cabbage. You’ll also need a large pot—big enough to hold the cabbage. Fill the pot with water, just covering the cabbage.

Put the pot on the fire, and as soon as the water comes to a boil, remove the cabbage and let it sit a while so the hot water can drain and you don’t burn your hands.

While it’s cooling, prepare the filling. Fry up the onion and mix it with the meat and rice and water. Set aside.

When the cabbage has cooled down enough to handle, cut out the core and separate the leaves.

Lay out one leaf. Place a couple of tablespoons of meat at the bottom edge. Fold in the sides, and roll up the leaf. For a clearer description, follow the steps in the collage below.

Place all the cabbage rolls in a pot. I like to wedge them in tightly so they don’t unwrap. Alternatively, you can stick a toothpick through each one to hold them together.

Now it’s time to make the sauce. You can find all kinds of sauces if you troll the Internet for long enough, most of which have a dozen or more ingredients, but I find this simple sauce to be unbeatable.

Pour over the cabbage 2 cans tomato sauce, 2 cans jellied cranberry sauce, 2 cans water, juice of 1 lemon and 1 tablespoon salt. You don’t even need to mix them first: as the pot heats up, the sauce will meld together.

Cook over a low flame for 2–3 hours. Serve immediately, or cool, refrigerate and reheat later on.

Voilà—delicious stuffed cabbage.


  • 2 lbs. ground beef
  • 1 1/2 cups uncooked rice
  • 4 tbsp. water
  • 2 onions
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt

  • 1 head cabbage

  • 2 15-oz. cans tomato sauce
  • 2 15-oz. cans jellied cranberry sauce
  • 1 lemon
  • 1 tbsp. salt
  • Water


  1. Place cabbage in a pot, cover with water and bring to a boil. Remove the cabbage and allow to cool.
  2. Sauté the onion in 2 tbsp. olive oil and 1 tsp. salt. Mix it with the ground meat and rice. Mix the water into the meat and rice.
  3. Lay out each leaf. Place 2 tbsp. of meat at the base, and roll up according to the collage above. Wedge all cabbage rolls tightly into a pot.
  4. Pour 2 cans tomato sauce, 2 cans jellied cranberry sauce and 2 cans water over the cabbage rolls. Squeeze juice of 1 lemon and sprinkle 1 tbsp. salt over the pot.
  5. Cook on a low flame for 2–3 hours. Serve immediately, or cool, refrigerate and reheat later.

Have you ever made stuffed cabbage before? If you have a different recipe, please share!