Stuffed Cabbage


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

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.


  • 1 green cabbage


  • 250 g (9 oz) minced (ground) beef
  • 250 g (9 oz) minced (ground) veal
  • 50 g ( oz/¼ cup) jasmine rice
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • 1 egg, beaten


  • 200 ml (7 fl oz) tomato passata (puréed tomatoes)
  • 200 ml (7 fl oz) cranberry juice
  • 100 g ( oz/½ cup, lightly packed) light brown sugar
  • 100 g ( oz) dried fruit (figs, raisins...)


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.

Stuffing and Folding

Preheat the oven to 180°C (350°F/Gas 4). Mix all of the stuffing ingredients together and divide into 10–12 portions. Place each portion of meat at the bottom of a cabbage leaf and roll the leaf to enclose it, folding in the sides.

Cooking and Serving

Place the rolls, seam side down, in a deep roasting dish. Use some of the leftover cabbage to fill any gaps so that the rolls are packed in tight. Combine all of the sauce ingredients together and pour it over the rolls. Cover the dish with foil and cook for 1½ hours. Leftovers can be frozen and reheated in a frying pan with a little water. For some reason, I always had the impression my grandmother’s stuffed cabbage was even better thawed and reheated than it was fresh.


See recipe.