Meat-Stuffed Cabbage Leaves with Fruit


Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

These cabbage rolls from Sefarad Yemekleri are part of a large repertoire of Sephardic dolmas. A delicious sweet-and-sour sauce forms during the cooking of the cabbage packets with seasonal fruit, quinces in fall or winter, and Plums in summer.


  • 1 large head cabbage
  • 1 pound ground beef or lamb
  • 3


Bring a large pot two-thirds full of salted water to a boil. Cut out the core of the cabbage with a sharp knife. Slip the cabbage into the water, reduce the heat so the water simmers, and cook until the cabbage leaves soften, about 10 minutes. Drain carefully and remove the outer large leaves. You should have 12 to 16 leaves. Reserve the remaining cabbage for another use.

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