Stuffed Cabbage

My daughter just asked me what food I make every year around Rosh Hashanah that I could never give up making. It’s my Grandma Esther Grossman’s stuffed cabbage recipe, baked with instructions thrown in from my Aunt Dolores Grossman…it’s a little bit of a “potchky” but so worth it, enjoy and Happy Healthy New Year to all!



1 head cabbage, frozen

2 lbs ground beef

1 tsp garlic salt

2 eggs

1/2 cup rice, raw



1 can (35 oz) tomato purée

Juice of 2 lemons

1/2 cup brown sugar

(You can add more or less lemon or brown sugar, our family likes the sweet and sour.)



Defrost the cabbage the night before. Separate the leaves. In a bowl, mix beef, salt, eggs,and rice. Place a couple tablespoons on bottom of each leaf. Tuck in the ends and roll up. Place rolls in a large roasting pan. Make sauce by combining ingredients in a bowl. Pour the sauce over the rolls. Cover and bake in a 250 oven overnight.

Thank you, Aunt Dolores! This baking tip makes for luscious rolls and you wake up to the best smelling kitchen ever. These freeze well and can be made ahead and reheated before serving too.



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