Stuffed Cabbage (1)
How to make traditional stuffed cabbage
How to Make Stuffed Cabbage
Stuffed cabbage is a traditional Jewish dish. Follow this recipe so you can make it at home!
Kosher Stuffed Cabbage with Ground Lamb
Coming up on The Prairie Street Culinary Kitchen
Chef Randy will teach us how to make Kosher Stuffed Cabbage with Ground Lamb using Prairie Street’s Lamb Premium Blend Ground that can be purchased here:
Kosher Stuffed Cabbage with Ground Lamb
By Chef Randy
Stuffed Cabbage is a beloved traditional dish that has been shared at holiday feasts for centuries. By swapping the ground beef for ground lamb, Chef Randy introduces us to a richer version of this family favorite. The luscious fat and juices from the lamb combine with the acidic tomatoes and sweet brown sugar to render a dish so flavorful you won’t want to wait for Succoth to make it!
Ingredients List for the Kosher Stuffed Cabbage with Ground Lamb
1 head green cabbage, core removed
1 ½ pounds of Prairie Street’s Lamb Premium Blend Ground
½ large red onion, finely minced
½ large red onion, sliced
2 tbsp fresh parsley, loosely chopped
½ cup parboiled rice
2 eggs
16 ounces tomato sauce
16 ounces whole peeled tomatoes
½ cup light brown sugar
1 lemon, freshly juiced
Kosher salt
Freshly ground black pepper
To Prepare the Stuffed Cabbage
Preheat oven to 350°F.
Fill a large stock pot about half way up with water, add a generous pinch of Kosher salt, and bring to a boil. Once boiling, use a spider or large slotted spoon to carefully place the whole cabbage into the stock pot. Cook until tender.
To the ground lamb, add the minced red onion, chopped fresh parsley, parboiled rice, raw eggs, Kosher salt, and freshly ground black pepper. Using your hands, thoroughly combine the mixture.
Form loose lamb meatballs the size of tennis balls and set aside on a sheet pan or plate. The mixture will yield about nine lamb meatballs.
Remove the tender cabbage leaves from the boiling water and place them directly into a large bowl of ice water to stop the cooking process. If any cabbage leaves rip during this process you can use them to line the bottom of your pan.
Carefully remove nine nice cabbage leaves to use for the stuffed cabbage, carefully removing any excess core with your knife. With the seam-side down, lay the lamb meatball mixture into the center of each leaf and roll into a package. Place each stuffed cabbage open side down into your pan.
Build the sauce for your stuffed cabbage by scattering your ingredients directly on top: sliced red onion, tomato sauce, and whole peeled tomatoes. Season with Kosher salt, freshly ground black pepper, light brown sugar, and finish with the freshly squeezed juice of one lemon.
Cover your pan with a tight fitting lid and place in a 350°F oven for approximately one-hour to one-hour and twenty-minutes. During the cooking process the sauce will slightly reduce and the ground lamb stuffed cabbage will slightly expand.
Serve your ground lamb stuffed cabbage dressed with some of its rich juices for a truly delicious and elevated - yet traditional - meal.
Bon appetit!
Video Content:
00:00 Intro
00:41 Prep
11:05 Cook
11:42 Taste
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Stuffed Cabbages for Hanukkah - Holishkes or Stuffed Cabbage Recipe | Big Y Dig In
Whether you call them holishkes, praches or just plain stuffed cabbage, these cabbage rolls are the real deal. A great addition to your Hanukkah dinner! Get the full recipe at
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Ingredients:
1 large head cabbage
2 pounds ground beef
1/4 cup uncooked Food Club white rice
1/4 cup minced onion
2 cloves garlic, minced
1 Big Y egg
1 teaspoon Food Club salt, plus more to taste
1/4 teaspoon Food Club ground black pepper, plus more to taste
1 (28-ounce) can Food Club diced tomatoes
1 (8-ounce) can Food Club tomato sauce
1/2 cup packed Food Club brown sugar
1 lemon, juiced
1/4 cup golden raisins
Directions:
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Bring a large Dutch oven filled with enough water to submerge the entire head of cabbage to a boil and add salt.
4. Using 2 sets of tongs, submerge head of cabbage into the hot water for 5 to 10 seconds. Carefully remove cabbage with tongs and remove outer leaves that have been softened. Return cabbage head to boiling water and let boil for another 5 to 10 second. Remove with tongs and remove next softened layer. Repeat process until you have 18 softened leaves.
5. Once cool enough to handle, cut out thick white portion of the stem by cutting a “V” so they wrap easily and tight. Set aside.
6. In a medium bowl, combine beef, rice, minced onion, garlic, egg, salt and pepper.
7. Place a few spoons of meat mixture along one side of wilted cabbage leaf, fold over sides and roll up. Repeat with all large leaves. Wash hands after handling raw beef and egg.
8. Preheat oven to 350 degrees Fahrenheit.
9. Arrange cabbage rolls seam-side down in bottom of a Dutch oven. Top with tomatoes, tomato sauce, brown sugar, lemon juice, raisins, salt and pepper to taste.
10. Place Dutch oven, uncovered, over medium-high heat and bring to a boil. Once boiling, cover and bake in preheated oven for 1 hour.
11. Uncover and cook 30 minutes or until sauce is reduced, basting, occasionally, with pan liquid.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Get the full recipe at
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Natalie Pollock's Kosher Kitchen;Jewish Stuffed Cabbage;(non-meat)Pollock And Pollock Outtakes
Pollock And Pollock Outakes....Kosher Stuffed Cabbage with Kasha and Kidney Beans. At I put in all the different ingredients I forgot to say that I put Onion powder, cumin and pepper. As well, after the cabbage wrapps the bean mixture and Kasha I cover it all with ketchup and 2 cups of water to give it lots of sauce. This meal is so good for people who don't eat meat.( I use Wolff's buckwheat and shells...I cook the buckwheat in water until it is soft. Then I cook the shells and mix the buckwheat and shells together with a little oil.)
Instant Pot Grandma Lil's Stuffed Cabbage
Written recipe here!:
When certain foods enter our mouths, they are so much more than just the delicious flavors we are tasting - they are also about nostalgia, family and love. One bite of my beloved Grandma Lil’s old-school, delicate and outrageous stuffed cabbage does that to me every time.
From our family to yours, we hope you enjoy it as much as we do!
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