Stuffed cabbage rolls are a beloved comfort food with roots deep in Ashkenazi Jewish cuisine. Known as holishkes or prokes, these delicious rolls have been a staple in Eastern European Jewish households for generations. While everyone has their unique spin on this classic dish, there’s often one burning question: “How did Bubbe make it?”
Many of us treasure the flavors we grew up with, often wishing our grandparents had written down their cherished recipes. After they’re gone, we find ourselves longing for the traditional tastes that remind us of childhood. Without a Jewish “bubbe” of my own, I embarked on a journey to create my version of this iconic dish, drawing inspiration from various family traditions and recipes. I’ve tried numerous versions, from Polish to Israeli renditions, and even recipes from vintage Jewish cookbooks. Each has its charm, but I’ve crafted a recipe that marries the best of all worlds.
My preferred stuffed cabbage boasts a tart sauce with nuanced sweetness and a savory, well-seasoned filling. I find that Polish versions tend to be sweeter, often incorporating raisins, but I prefer a more balanced flavor profile. By adding sauerkraut, I achieve that perfect touch of tartness. This version, which my husband frequently requests, strikes a delightful balance, though you can easily adjust the sauce’s sweetness or tartness by tweaking the brown sugar or lemon juice.
Perfect for autumn and winter, stuffed cabbage rolls are cozy, satisfying, and surprisingly healthy. This dish is gluten-free (when using certified GF products), low in carbs, high in protein, and rich in fiber.
Why You’ll Love This Recipe
Not only is this recipe a comforting classic, but it also offers a deliciously balanced flavor that’s less sweet and more tart. It’s filling, nutritious, and an excellent way to experience a taste of Jewish culinary heritage.
Kitchen Equipment You’ll Need
- Large pot for boiling cabbage
- Sharp knife
- Mixing bowl
- Casserole dish
- Oven
Ingredients
- 2 heads of cabbage
- 2 lbs ground beef
- 3 cups cooked rice
- 1 egg
- 1 tsp garlic
- 1 tbsp parsley
- 2 slices diced onion
- 1 – 15 oz can tomato sauce
- 1 – 28 oz can crushed tomatoes
- 1/4 cup tomato sauce (in meat)
- Salt & pepper to taste
Step-by-Step Instructions
- Place a head of cabbage in a pot of boiling water and peel off the leaves one at a time.
- Use a sharp knife to remove the tough end of each cabbage leaf.
- In a mixing bowl, combine all ingredients except the 15 oz can of tomato sauce and crushed tomatoes.
- Place a small amount of the mixture (about the size of a sausage) onto a cabbage leaf, roll it up like a fajita, and place it seam-side down in a casserole dish.
- Add a layer of tomato sauce and a few cabbage leaves to the bottom of the casserole dish to prevent burning.
- Pour crushed tomatoes over the cabbage rolls.
- Cover and bake at 375°F for approximately 75 minutes.
- Reduce the oven temperature to 325°F and bake for an additional 90 minutes, basting every hour until the cabbage is tender.
- Serve with tomato sauce.
Tips for Success
- Ensure to peel the cabbage leaves carefully to avoid tearing.
- Adjust the seasoning in the filling to your taste for maximum flavor.
- Regular basting helps keep the rolls moist and flavorful.
Additional Tips or Variations
For a sweeter variation, consider adding a handful of raisins to the filling. You can also experiment with different types of meat like turkey or a mix of beef and pork for varied flavor profiles.
Nutritional Highlights (Per Serving)
This dish is high in protein, low in carbohydrates, and rich in fiber, making it a nutritious choice for those following a balanced diet.
Frequently Asked Questions (FAQ)
Can I make this dish ahead of time?
Yes, stuffed cabbage rolls can be prepared ahead and stored in the refrigerator for a day before baking.
Can I freeze stuffed cabbage rolls?
Absolutely! They freeze well and can be reheated directly from the freezer.
What can I serve with stuffed cabbage rolls?
They pair well with mashed potatoes or a simple green salad.
Stuffed cabbage rolls are a delightful dish worth trying. I encourage you to give this recipe a go and see how it becomes a family favorite. Please share your experiences and any personal touches you add along the way. Bon appétit!
Polish version g Galumpies
Never made cabbage rolls ever. Want to try them. Just wondering with this recipe it calls for a 15 oz. can of tomato sauce. Do you just use a little of it in the bottom so they won’t burn and keep the rest of the can for when they are cooked to pour over them? I would imagine you use quite a bit in the bottom of the casserole for them to cook in. Please explain the recipe more clearly for me. Thanking you in advance!
I also use some of the old end pieces of cabbage and cover the bottom of pan before putting the cabbage rolls in. Then they won’t burn.
when you say to cut off rough part do I cut the leaf straight accross?
I am going to try this. Sounds good!
I am going to try this. Sounds.Good!
Going to make this,
I don’t put garlic in mine. I use milk instead of tomato in the meat mix. I also cover mine with a mixture of tomato soup and tomato sauce. You can also use a tooth pick to hold it closed.
I cook mine in sauerkraut. I also mix the ground beef with ground pork.
I love cabbage rolls!
I’ve made cabbage rolls a couple of times. I don’t bake mine though I boil them in the tomato sauce slowly. Around 3 hours. Stick tooth pick in them so they don’t come apart. Very good.
I’m polish and my grandmother’ called these Gumpki
My Aunt from Michigan calls them Gumpkis. Her recipe is awesome.
My Inn was called them Hal UPKI. I make them with one pound of hamburger and 1 pound of ground pork. If you put the cabbage in the microwave with some water and start cooking it you can easily take the leaves off whole. My recipe is one cup of cooked rice the Hamburg and the pork 1 egg chop up some bacon that’s cooked already salt and pepper and onion. Take a large can of tomato sauce and add the same amount of water to it and mix it together on the bottom of the Pan put at least half of the can and then use the rest to cover the stuffed cabbage in a big baking Pan. I cook at slow for about 2 and a 1/2 to 3 hours on 325
My mother always made a sweet and sour sauce out of sugar and apple cider instead. Of tomato sauce and it is outstanding
Lithuanian version is “balandeliai”