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New-Fashioned Cabbage Rolls in Cranberry Sauce

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“From the kosher cookbook Mealleaniyumm by Norene Gilletz. I first made this for Passover and it was an immediate it. There is a year round version and a kosher for Passover version which will be part of the instructions”
READY IN:
2hrs 20mins
SERVES:
16
YIELD:
16 cabbage rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. For the sauce:
  2. Remove 16 to 18 large cabbage leaves.
  3. Trim away the touch ribs; set aside.
  4. In a large pot combine cranberry sauce, tomato sauce, water, sugar cinnamon and lemon juice. (For Passover use white sugar only, for the rest of the year yo can either use white or brown sugar).
  5. Bring to a boil, stirring to break up the cranberry sauce. Cut up leftover cabbage and add to sauce. While sauce is simmering, prepare the cabbage rolls.
  6. For the Cabbage Rolls:
  7. Combine ground poultry, with remaining ingredients, and mix lightly. (use matzo meal instead of the oatmeal and breadcrumbs, and use matzo farfel instead of the rice).
  8. Place a large spoonful of the filling on each cabbage leaf.
  9. Roll up, folding in ends.
  10. Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
  11. Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.

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