New York Stuffed Cabbage
A New York Jewish kitchen classic, tender cabbage leaves stuffed with spiced beef and rice, slow-braised in a sweet and sour tomato sauce.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate half the onion and mince 1 garlic clove for filling. Dice remaining onion and mince 1 garlic clove for sauce. Slice cucumber thinly and chop dill.
Prep filling
Combine beef mince, rice, grated onion, garlic, beaten egg, salt, pepper, and paprika until just mixed.
Boil
Bring a large pot of water to a boil. Lower cabbage half in, boil 6–8 minutes until outer leaves are pliable. Peel off 6–8 leaves, trim ribs.
Build sauce
Heat oil in a heavy pot over medium heat. Cook diced onion 3–4 minutes. Add garlic, cook 1 minute. Stir in tomatoes, brown sugar, lemon juice, vinegar, and a pinch of salt. Simmer 5 minutes.
Stuff
Place 2 tbsp filling at base of each leaf. Fold sides in, roll firmly. Arrange rolls seam-side down over sauce.
Braise
Spoon remaining sauce over rolls. Cover tightly and braise on low 50–60 minutes until tender. Toss cucumber with dill, white wine vinegar, caster sugar, and a pinch of salt.
Plate
Serve rolls from the pot with cucumber dill salad alongside. (Rye bread optional as a side.).
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.