Easy Beef and Rice Stuffed Cabbage Rolls (Holishkes)

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Growing up, my grandmother made stuffed cabbage every Friday for Shabbat. The smell of those rolls simmering in sweet and sour tomato sauce meant the weekend was about to begin. I used to think they were impossibly complicated, but I’ve learned that holishkes are actually quite forgiving once you get the hang of rolling them.

The key to tender cabbage leaves is blanching them properly. Don’t just drop the whole head in boiling water and hope for the best. I freeze the cabbage overnight first, then thaw it completely. This breaks down the cell walls and makes the leaves pliable without any blanching at all. It’s a trick my neighbor taught me, and it saves so much time and hassle.

The Freezing Trick for Perfect Cabbage Leaves

This version uses a simple beef and rice filling that’s seasoned with onions, garlic, and plenty of black pepper. The sauce is where the magic happens though. I combine tomato sauce with brown sugar, lemon juice, and a touch of paprika. It creates that perfect balance of sweet and tangy that makes stuffed cabbage so comforting. The rolls simmer low and slow, which gives the flavors time to meld together.

Building the Sweet and Sour Sauce

Serve these with some crusty bread and a simple salad. They’re perfect for a weeknight dinner but special enough for company. I often make a double batch because they freeze beautifully. Just wrap them individually and pop them in the freezer for up to three months.

Easy Beef and Rice Stuffed Cabbage Rolls (Holishkes) - Jewish recipe
Growing up, my grandmother made stuffed cabbage every Friday for Shabbat. The smell of those rolls simmering in sweet and sour tomato sauce meant the weekend was about to begin. I used to think they were impossibly complicated, but I've learned that holishkes are actually quite forgiving once you get the hang of rolling them. The key to tender cabbage leaves is blanching them properly. Don't just drop the whole head in boiling water and hope for the best. I freeze the cabbage overnight first, then thaw it completely. This breaks down the cell walls and makes the leaves pliable without any blanching at all. It's a trick my neighbor taught me, and it saves so much time and hassle. This version uses a simple beef and rice filling that's seasoned with onions, garlic, and plenty of black pepper. The sauce is where the magic happens though. I combine tomato sauce with brown sugar, lemon juice, and a touch of paprika. It creates that perfect balance of sweet and tangy that makes stuffed cabbage so comforting. The rolls simmer low and slow, which gives the flavors time to meld together. Serve these with some crusty bread and a simple salad. They're perfect for a weeknight dinner but special enough for company. I often make a double batch because they freeze beautifully. Just wrap them individually and pop them in the freezer for up to three months.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Main Course
Cuisine: Eastern European, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Cabbage
  • 1 large head green cabbage about 3 pounds
  • 1 tablespoon kosher salt
For the Filling
  • 1 pound ground beef 80/20 blend
  • 1 cup cooked white rice cooled
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons vegetable oil
For the Sauce
  • 2 cans tomato sauce 15 oz each
  • 1/3 cup brown sugar packed
  • 1/4 cup fresh lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 cup water

Method
 

Preparing the Cabbage
  1. Place the whole head of cabbage in the freezer overnight. The next day, remove and let thaw completely at room temperature, about 4-6 hours.
  2. Once thawed, carefully remove the outer leaves. The leaves should peel away easily. You'll need about 16 large leaves. Trim the thick rib from each leaf with a sharp knife, being careful not to tear the leaf.
Making the Filling
  1. Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute.
  2. In a large bowl, combine ground beef, cooked rice, sautéed onions and garlic, beaten egg, salt, and pepper. Mix gently with your hands until just combined. Don't overmix.
Assembling the Rolls
  1. Place about 1/3 cup of filling at the stem end of each cabbage leaf. Fold the sides over the filling, then roll tightly from the stem end toward the tip. The roll should be snug but not overpacked.
  2. Place rolls seam-side down in a large Dutch oven or heavy-bottomed pot. Pack them closely together in a single layer.
Making the Sauce and Cooking
  1. In a medium bowl, whisk together tomato sauce, brown sugar, lemon juice, paprika, salt, and water until smooth.
  2. Pour the sauce over the cabbage rolls, making sure they're mostly covered. The sauce should come about 3/4 up the sides of the rolls.
  3. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, checking occasionally to make sure there's enough liquid. Add water if needed.
  4. The rolls are done when the cabbage is very tender and the filling is cooked through. Let rest for 10 minutes before serving.

Notes

These can be made ahead and refrigerated for up to 3 days. Reheat gently in a covered pot with a splash of water. They also freeze well for up to 3 months. To use frozen cabbage that wasn't pre-frozen, blanch the whole head in boiling water for 8-10 minutes until leaves are pliable. Any leftover cabbage leaves can be chopped and added to soup or used for coleslaw.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 14g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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