Classic Sweet-and-Sour Stuffed Cabbage

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

My father and I decided to add a little tomato puree to the meat and bit of rice, ensuring that the filling would remain tender and succulent in these subtly sweet-and-sour cabbage rolls.


For the Cabbage Rolls

  • ¼ cup long-grain rice
  • 1 large head green cabbage or 2 smaller heads


Start the cabbage rolls: in a small bowl, soak the rice with a little warm water to cover. Using a sharp knife, carefully cut away the large outer leaves of the cabbage from the core end. Rinse, then blanch them in a large pot of boiling salted water, 4 or 5 at a time, until just soft enough to bend and fold without breaking. Drain and pat dry as they are done, and set them aside to cool. Coars