Name: Stuffed Cabbage
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Serves 5–6
Cuisine: United States
Ingredients: 200 ml (7 fl oz) tomato passata (puréed tomatoes); 1 pinch ground black pepper; 1 egg, beaten; 50 g (1¾ oz/¼ cup) jasmine rice; ½ teaspoon salt; 250 g (9 oz) minced (ground) beef; 250 g (9 oz) minced (ground) veal; 100 g (3½ oz) dried fruit (figs, raisins...); 200 ml (7 fl oz) cranberry juice; 100 g (3½ oz/½ cup, lightly packed) light brown sugar; 1 green cabbage

Preparation info

Serves
5–6

Difficulty
Medium
Ready in
2 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

My grandmother, Minnie Grossman made this amazing sweet-and-sour stuffed cabbage. She showed me how to make it once, but nothing was written down and for years I’ve been trying to figure out the recipe. This is not far off.

Ingredients

1 green cabbage

Americas
United States
Lunch
Main course
New York
Gluten-free

Method

The Cabbage

Boil the cabbage whole in a large pot of water for about 15 minutes until the leaves are pliable. Drain and allow to cool. Remove 10–12 large leaves to use for the cabbage rolls. Trim down the thick ribs at the base of the cabbage leaves so they can be rolled without breaking.