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Perfect Kosher Beef and Rice Stuffed Cabbage - Jewish recipe
There's something deeply satisfying about stuffed cabbage that goes beyond just the flavors. Maybe it's the way the tender cabbage leaves cradle that savory filling, or how the whole dish fills your kitchen with the most incredible aroma while it simmers away. I've been making this kosher version for years, and it never fails to bring back memories of my grandmother's Sunday dinners. The key to really great stuffed cabbage starts with choosing the right cabbage. You want a nice big head with flexible outer leaves that won't crack when you roll them. I learned the hard way that trying to rush the blanching process just leads to torn leaves and frustration. Take your time with this step, and your rolls will hold together beautifully. The filling itself is pretty straightforward, but I always add a bit of sweet paprika to the beef and rice mixture. It gives the whole dish this wonderful depth that plain stuffed cabbage just can't match. What makes this version work so well is the cooking technique. Instead of just dumping everything in a pot and hoping for the best, we're going to layer these rolls carefully and let them braise low and slow. The tomato sauce keeps everything moist while the flavors meld together. I usually make a double batch because these freeze incredibly well, and having a few containers in the freezer feels like having a secret weapon for busy weeknight dinners. This dish is perfect for Shabbat dinner or any time you want something that feels special but doesn't require last-minute fussing. Serve it alongside some good challah and maybe a simple cucumber salad. The leftovers are even better the next day, which makes it ideal for meal planning.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Eastern European, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Cabbage
  • 1 large green cabbage about 3 pounds
  • 2 tablespoons kosher salt for boiling water
For the Filling
  • 1.5 pounds ground beef 80/20 blend
  • 1 cup cooked white rice cooled
  • 1 large yellow onion finely diced
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons vegetable oil for sautéing
For the Sauce
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 cup beef broth low sodium

Method
 

Prepare the Cabbage
  1. Bring a large pot of water to boil with 2 tablespoons kosher salt. Meanwhile, carefully remove the core from the cabbage using a sharp knife, cutting in a cone shape about 3 inches deep.
  2. Place the whole cabbage in the boiling water, core side down. Cook for 3-4 minutes, then use tongs to carefully peel off the outer leaves as they soften. Continue this process until you have 16-18 large leaves.
  3. Lay the blanched leaves on clean kitchen towels to cool. Using a sharp paring knife, trim the thick center rib from each leaf so it's flush with the rest of the leaf. This helps with rolling.
Make 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 minced garlic and cook 1 minute more.
  2. Remove from heat and let cool slightly. In a large bowl, combine ground beef, cooked rice, sautéed onion mixture, beaten egg, paprika, salt, and pepper. Mix gently with your hands until just combined. Don't overmix.
Assemble the Rolls
  1. Place about 1/3 cup of filling near the stem end of each cabbage leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end toward the tip, creating a neat package.
  2. In a large bowl, whisk together crushed tomatoes, tomato sauce, brown sugar, lemon juice, salt, pepper, and beef broth to make the braising sauce.
Cook the Stuffed Cabbage
  1. Preheat oven to 325°F. Spread about 1 cup of the tomato sauce in the bottom of a large roasting pan or Dutch oven.
  2. Arrange the cabbage rolls seam-side down in the pan, packing them snugly in a single layer. Pour the remaining sauce over and around the rolls.
  3. Cover tightly with foil or a lid and bake for 2 hours, basting with the sauce every 45 minutes. The cabbage should be very tender and the filling cooked through.
  4. Let rest for 10 minutes before serving. Spoon some of the cooking sauce over each portion.

Notes

These stuffed cabbages freeze beautifully. Let them cool completely, then store in freezer containers with the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating. You can substitute ground turkey for beef if desired, but add an extra tablespoon of oil to the filling. Leftover filling can be formed into meatballs and cooked in the remaining sauce.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 12g
Protein 26g 52%
*Percent Daily Values are based on a 2,000 calorie diet.