WHAT'S COOKING: MOM'S STUFFED CABBAGE

Wednesday, February 08, 2017



It is a tradition for my Jewish Mom to make Stuffed Cabbage on Passover and Hanukkah.

It's a labor of love, patience and practice.  It's a tradition which was passed on to her by her ancestors who came all the way from Russia.

This recipe makes approximately 24-30 rolls


You’ll need:

2 heads of cabbage – wash, core, and freeze in plastic bag-do this ahead of time.
2 ½  To 3 lbs. of ground meat (80% lean)
¼ cup Minute Rice, not cooked
2 eggs, beaten
 8 oz. can of tomato sauce and an ounce of water
Sprinkle of onion and garlic powder-not too much

Sauce

10 oz. jar of Saucy Susan (duck sauce). This is the secret ingredient. Do not leave this out!

You’ll need:
2 cans of diced petite cut tomatoes, plain
4 cans of Campbell’s tomato soup
Brown sugar – start with ½ cup
½ of a fresh lemon, or bottled lemon juice
Sprinkle of Kosher salt

How to assemble:

Keep paper towel on hand for drying of cabbage leaves.


Put the head of cabbage in a large colander and let hot water run on it.




Gently separate the cabbage leaves. Begin by cutting from the core of the cabbage using a small paring knife. Drain leaves on paper towel.

Note: Keep the large top leaves aside for the cooking process

When the leaves are ready to be stuffed, put ground beef in cabbage close to core end.



Roll up from core end, then fold in sides of cabbage and then roll to the top. (It will look like a blintz). If you put too much meat in the roll , it will open.  If that happens, start over.

Do not add rolled leaves to the pot until all the leaves are all rolled.


Note: It is important to remember that if the leaves do not roll easily, immerse them in a pot of boiling water. This will soften the cabbage and make it easier to roll.


Put the large leaves in the bottom of a deep pot.  This acts as a bed for the rolls to cook on.  Sometimes the cabbage burns on the bottom of the pan, this keeps your rolls safe.


How To Cook

Layer the rolls until they are all in the pot.

Add all of the sauce ingredients starting with the soup, then tomatoes, and so on.

Distribute to the bottom of the pot.

Place left over cabbage leaves on top of cabbage rolls, and then cover your pot.

Cook in a very low flame for at least three (3) hours.

Adjust the seasoning as it cooks.

Note: If you use 2 lbs. of meat and one cabbage, you’ll need
1 cans of tomato soup
1 can of  diced tomatoe
8 oz can of tomato sauce –
½ jar of Saucy Susan (duck sauce)

Always taste as it cooks. You may have to add more lemon juice or brown sugar or Saucy Susan, to get the sweet and sour taste of your preference.



Note:  If you freeze the cooked rolls, freeze in single layer only covering each layer with sauce!


This freezes very well.  You can make it one month in advance, but make sure when you freeze it, it is covered well. I use a covered aluminum pan and then wrap the pan in another layer of aluminum foil.


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