This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.

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Recipe Summary

prep:
1 hr
cook:
3 hrs 50 mins
additional:
15 mins
total:
5 hrs 5 mins
Servings:
10
Yield:
30 cabbage rolls
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

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  • Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.

  • Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.

  • Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.

  • Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.

  • Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.

  • Cook the rolls for 3 hours, basting the rolls every half hour.

Nutrition Facts

599 calories; protein 33.4g 67% DV; carbohydrates 82.9g 27% DV; fat 18.2g 28% DV; cholesterol 119.9mg 40% DV; sodium 1215.8mg 49% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
06/01/2012
This recipe bought back such wonderful memories. I remember my grandmother as well as my mother making this the same way with raisins, brown sugar and lemon juice. I was so excited finding this recipe after misplacing my mom's. I was not disappointed. Thanks so much. Read More
(18)

Most helpful critical review

Rating: 3 stars
03/05/2018
Followed everything just had no idea how much salt and pepper to add. Found the sauce excellent. Will spice up the meat next time. Read More
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/01/2012
This recipe bought back such wonderful memories. I remember my grandmother as well as my mother making this the same way with raisins, brown sugar and lemon juice. I was so excited finding this recipe after misplacing my mom's. I was not disappointed. Thanks so much. Read More
(18)
Rating: 4 stars
04/06/2012
I've been looking for a recipe like this. Just like grandma's. Even better the next day. Read More
(7)
Rating: 4 stars
01/11/2013
This is such a great recipe and everyone in my family has loved it. That being said, it is a little sweet and ketchupy in my opinion. My brother liked that about it and was basically drinking the sauce. Read More
(5)
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Rating: 5 stars
03/13/2018
This recipe was the closest I could find to recreate my mother's stuffed cabbage. I cut the recipe in half, used balsamic vinegar instead of the Citrix salt, used homemade sauce with the cabbage pieces, raisins,and sugar added. I baked it in the sauce for 1 1/2 hours covered at 300 degrees. Everyone in the family loved the sweetness and tanginess of this filling meal. Read More
(2)
Rating: 4 stars
01/03/2013
Delicious. Just a tad too ketchupy. Read More
(2)
Rating: 5 stars
04/13/2016
Tastes exactly like my Bubbe made for us. Served with lightly steamed baby carrots and mashed potatoes. I love this recipe and so does my husband! Read More
(1)
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Rating: 4 stars
04/22/2016
I like this very much. The only change I made was to add more vinegar. The rolls do taste better the second time around. The next time I make these I will double the recipe and freeze some for another day. Read More
(1)
Rating: 5 stars
01/24/2019
I followed the recipe as it. It was delicious. I did double the sauce so has extra. I also covered the rolls with cabbage leaves to keep moist. Read More
Rating: 3 stars
03/05/2018
Followed everything just had no idea how much salt and pepper to add. Found the sauce excellent. Will spice up the meat next time. Read More
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