Jewish Sweet-And-Sour Stuffed Cabbage

READY IN: 2hrs 30mins
Recipe by Alan in SW Florida

Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.

Top Review by Soozzee

I know everyone hates it when someone changes the recipe and reviews it, but I have to do so because I didn't have some of the ingredients. So sue me! The point is, you can use what you have on hand and use this recipe as your inspiration!

This recipe is excellent. I used the basic measurements as listed but substituted the lemon juice with red wine vinegar (I might have used cider vinegar if I'd had it) I also par boiled 1/3 cup rice in 3/4 cup water for 10 minutes because I didn't want to take a chance that the rice wouldn't cook through. I also added 1 tsp crushed thyme to the meat mixture...cuz I had it!! I didn't use the honey because I didn't have that either. Once the rolls came to a simmer, I removed it from the heat and baked it in the oven, lid on, at 325 for 1 1/2 hours because I had company and didn't want to be interupted. In spite of my changes, this recipe got rave reviews from my family and guests. I got 14 rolls from this recipe. I will definately make this again. Thanks, Alan...good job!

Ingredients Nutrition


  1. TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
  2. Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
  3. Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
  4. TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.

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