Serves 10–15


  • 3 large onions
  • 8 large tomatoes, peeled
  • 1 green pepper
  • 5–7 garlic cloves, optional
  • ¾ cup sugar
  • ½ cups water
  • 11 tablespoons vinegar
  • 2 tablespoons lemon juice
  • 1 lb. / ½ kilo ground chicken
  • 1 lb. / ½ kilo ground red meat
  • 1½ tsp. salt
  • ¾ tsp. pepper
  • 1 potato, grated
  • 2 eggs or 3 egg whites
  • large head of green cabbage


Puree 2 of the onions, and the tomatoes, green pepper, and garlic in a food processor. Set aside. In a very large pot, pour in the sugar and cook it over a small flame until it is brown and liquidy. Then add the water to it and mix well, keeping it liquidy. Add the vinegar and lemon juice. Add the pureed vegetable mixture to the pot. Cook everything together for about 30 minutes until it turns saucy.

In a large bowl, mix together the meats, spices, potato, eggs, and the last onion, diced small. Peel off cabbage leaves one at a time and fill them with a tablespoon or so of the meat mixture. Roll once turn to wards you. Fold in the right side, then the left side; then continue rolling until it is completely rolled. As you finish each roll, add it to the sauce in the pot. Simmer at least 6–7 hours. The longer you cook it the more flavor it will have. Freezes well.


For both stuffed cabbage recipes, if you have neither the time nor the patience to "stuff " the cabbage, try this method instead. Using a sharp knife, slice the cabbage head thinly and place it on the bottom of large pot. Prepare the sauce and set it over a high flame. Make the meat mixture and roll it into balls. Add the balls to the sauce. Follow the same cooking time and you have your very own "cabbage meatballs" instead!