Amy's Grandma's Stuffed Cabbage Holoptchis (Omac)

“My friend gave me this recipe this morning and I have it simmering now! It sounded like my Grandmother's style. I used the frozen cabbage method for the leaves so I'll give the recipe that way. You need to put them in the freezer over night. If not, you could boil the leaves gently for a few minutes and then let the cabbage cool before handling and taking off the leaves. I added 1 undiluted can of tomato soup (even though that's not a listed ingredient) to my sauce mixture because I wanted a bit more "sauce." I also added some garlic powder shakes to the meat mixture. This could easily be halved but the recipe makes enough for 2 dinners for a family of 4 so I would eat half and freeze half for another day since stuffed cabbage freezes well. I used the Splenda brown sugar. It tastes just like my Grandma's did! My DH loved it. My kids weren't into the cabbage part!”
1hr 50mins

Ingredients Nutrition


  1. If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
  2. Mix the meat ingredients in a bowl with your hands until well blended.
  3. Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
  4. Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
  5. Continue until all is used up.
  6. Place the sliced onions on top of the cabbage rolls in the pot.
  7. In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
  8. Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.

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