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Alternative Jewish Stuffed Cabbage Using Savoy

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“This recipe uses Savoy cabbage which is very easy to work with. The leaves separate very easily. This is a sweet recipe. You can substitute bread crumbs for matzoh meal. This is even better the next day. Just pour more broth over the leftover rolls and heat in the oven. This also freezes well.”
2hrs 30mins

Ingredients Nutrition


  1. Core the cabbage and separate into leaves. Place leaves into a pot and cover with water. bring to a boil and cook cabbage until soft. Drain the cabbage then set aside to cool.
  2. Set aside 3 Tb of onions. In a heavy pot, saute the rest of the onions in the olive oil until tender.
  3. Add to the pot the tomato sauce, lemon juice,honey, sugar and raisins. Cook over medium heat, stirring often, for about 20 minutes. TASTE the sauce. If it is not sweet enough then add more brown sugar or honey. Or if necessary, add some salt and pepper.
  4. Mix ground beef , salt, pepper, set aside onions , rice, matzoh meal and egg.
  5. Place a heaping Tb of meat mixture into the cabbage leaf. Put 1 Tb of sauce over the meat the roll then roll the cabbage over the meat and tuck in the ends. make rolls out the the cabbage and the meat .
  6. Place 1/3 of sauce in a baking dish ( large size). Place cabbage rolls side by side. Pour the rest of the sauce over. Pour beef broth over until the rolls are completely covered.
  7. Bake in 350F degree oven for 2 hours covered. Uncover and bake for an additional 15 minutes. Make sure you check the stuffed cabbage throughout the baking process and pour some additional beef broth over the rolls if it looks like they are drying out.

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