New-Fashioned Cabbage Rolls in Cranberry Sauce

"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"
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Ready In:
2hrs 20mins
16 cabbage rolls




  • For the sauce:

  • Remove 16 to 18 large cabbage leaves.
  • Trim away the touch ribs; set aside.
  • 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).
  • 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.
  • For the Cabbage Rolls:

  • 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).
  • Place a large spoonful of the filling on each cabbage leaf.
  • Roll up, folding in ends.
  • Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
  • Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.

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  1. Another first for me, since I've always had a dislike for cooked cabbage! However, this recipe was tagged in a game [In the games I'm much more adventurous!], & since there were cranberries involved, well.... The resulting cabbage rolls were surprisingly good, & I expect to be making them again! Thanks for the recipe & for posting it so that I was inticed to tag & make it!
  2. I made the Passover version for our Seder at home and it was delicious. I did forget the lemon juice, but other than that, I follower the recipe and didn't make any changes. Prepping everything first made putting the rolls together go quickly. Great suggestion for Pesach!


I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that. I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares. <img src=""> <img src="" border="0" alt="Photobucket"width=100%> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 08 <img src=""> <img src=""> fall 08 <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 09 <img src=""> fall 09 <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
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