Stuffed Cabbage Leaves (Jewish Sweet-and-Sour Style)


Preparation info

  • 4

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About


  • 1 head of white cabbage (about 2 pounds)
  • 2 large onions, coarsely chopped


Core the cabbage. Blanch it in boiling water for about 5 minutes. Remove from the pot and gently peel off the outer leaves. If the inner leaves are still too stiff to be removed, return the cabbage to the boiling water for another minute or so. Continue until all the leaves have been removed. Reserve the cooking liquid.

Use the small inner leaves or any damaged ones to line the bottom a