Cook the Book: Stuffed Cabbage

And today we have the final installment in this week's Cook the Book series. It's a recipe for Stuffed Cabbag from Arthur Schwartz's Jewish Home Cooking. Stuffed cabbage is easily one of my favorite comfort foods, and though I typically go for a mushroom-onion-and-rice mix, the sweet-and-sour meat-stuffed cabbage here is irresistible.

Cook the Book: Stuffed Cabbage

About This Recipe


    • Meatballs
    • 1 extra-large head green cabbage (4 to 5 pounds)
    • 1 1/3 to 1 1/2 cups firmly packed dark brown sugar
    • 3/4 to 1 teaspo
    • 1/3 cup dark raisins
    • 6 gingersnaps, crumbled and soaked in 1/2 cup water (optional)
    • 1 teaspoon salt
  • For the sauce:
    • 2 tablespoons peanut, corn, or canola oil
    • 1 medium onion, finely minced
    • 1 (28-ounce) can imported Italian tomato purée


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    Notes: Stuffed cabbage reheats beautifully. Reheat in a 350°F oven until heated through.


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