These sweet and sour cabbage rolls are just like Mom made them and are the ultimate comfort food! The cabbage rolls are filled with meat and rice and simmered in a sweet and sour sauce made with brown sugar and fresh lemon juice.
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There are a few dishes that bring me right back to my childhood. My mom's stuffed grape leaves recipe, Passover bimuelos and these sweet and sour stuffed cabbage rolls.
Sweet and Sour Cabbage Rolls
Sweet and sour cabbage rolls are a popular Ashkenazi Jewish recipe and I'm sure every Jewish family has their own version of stuffed cabbage.
There are a lot of different variations, some with raisins or dried fruit, but this is the way my mom made hers: cabbage rolls filled with meat and rice and simmered in a slightly sweet tomato sauce.
My mom also swore by using "sour salt," or citric acid, which gives the sauce its distinctive tart flavor. It's harder to find, so I like to use fresh lemon juice instead for that signature pucker.
Cooked Rice or Uncooked Rice? Since this recipe was first published, I've had a few questions about the rice not cooking through. I have always made these cabbage rolls with uncooked basmati rice, which cooks perfectly and stays tender during baking.
If you prefer, you can also use cooked and cooled rice or cooked minute rice.
Ingredients
- Green Cabbage: Look for cabbage with nice, round leaves that are in tact.
- Ground Beef: We make ours with ground beef but ground chicken or turkey would be good options as well.
- Panko Breadcrumbs: Panko breadcrumbs that are a bit lighter than traditional breadcrumbs.
- Basmati Rice: Basmati rice is my preferred rice for Jewish stuffed cabbage because the long grains cook up tender and fluffy. My favorite brand is India Gate Basmati Rice.
- Tomato Sauce: Use an unflavored tomato sauce or puréed tomatoes for a smooth consistency.
- Tomato Paste: A few tablespoons of tomato paste add sweetness and depth to the sauce.
- Brown Sugar: Brown sugar adds the sweet element to the sweet and sour sauce.
- Fresh Lemon Juice: One whole lemon is juiced and adds brightness and tartness to the sweet and sour sauce. Another option is sour salt or citric acid, which is what my mom used when lemons weren't available.
- Garlic Powder and Paprika: These spices are a bit of a modern twist that I've added. The paprika offers a sweet earthy flavor, while the garlic adds savory depth.
- Fresh Parsley: Parsley adds a pop of brightness as a garnish.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Acid: If fresh lemon juice isn't available, substitute with white vinegar or rice vinegar.
- Add Raisins: For added sweetness, add ¼ cup of raisins to the ground beef mixture.
- Slow Cooker Option: Instead of baking, cook the cabbage rolls in the slow cooker on low for 7-8 hours or on high for 4-5 hours until tender.
How to Make Sweet and Sour Cabbage Rolls
Boil the Cabbage. Bring a large pot of water to a boil and carefully place the whole cabbage in the water. Boil until the outer leaves begin to soften, about 10-15 minutes.
Prep the Cabbage Leaves. Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and peel away whole cabbage leaves. Use a paring knife to remove the thick stem.
Make the Meat Mixture. In a large bowl, combine the ground beef, rice, breadcrumbs, egg and spices. Mix until everything just comes together.
Add Meat to Cabbage Leaf. Take about 1-2 tablespoons of the meat mixture and place it toward the bottom of the cabbage leaf.
Make the Cabbage Roll. Roll the cabbage leaf up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
Add the Cabbage Rolls. Line an oven-safe pot with any extra or torn cabbage leaves, then nestle in the cabbage rolls.
Pour the Tomato Sauce Over. Stir the sweet and sour sauce all over the cabbage rolls.
Bake. Cover the pot with lid and bake at 350 degrees Fahrenheit for about 50-60 minutes, until the meat is cooked through and rolls are tender.
📍 Stuffed Cabbage Cooking Tips
- Use Basmati Rice: I recommend uncooked basmati rice, which cooks through and stays tender as the cabbage rolls bake. If using another type of rice, cooking times and liquid absorption may vary.
- Bake Low and Slow: These stuffed cabbage rolls are baked in the oven at 350°F until the cabbage is tender and meat cooked through You can also simmer them gently on the stovetop.
- Freeze the Cabbage: For an easy shortcut, freeze the whole cabbage overnight, then thaw it before making the rolls. The freezing and thawing process softens the leaves, making them pliable enough to roll without boiling.
- Adjust the Sweet and Sour Balance: Taste the sauce before adding it to the cabbage rolls and adjust with more brown sugar for sweetness or fresh lemon juice for extra tang.
- Make Ahead: Make up to 3 days ahead and refrigerate. Reheat gently on the stovetop, adding a little extra tomato sauce if needed.
More Jewish Recipes to Try
Sweet and Sour Cabbage Rolls
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 Head of green cabbage
Meat Mixture
- 1 pound ground beef
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley optional
- ¼ cup panko breadcrumbs
- ½ cup uncooked basmati rice
- 1 egg whisked
Sweet and Sour Tomato Sauce
- 4 cups tomato sauce or pureed tomatoes
- 1 tablespoon garlic powder
- 1 whole lemon juiced
- ⅓ cup brown sugar or more if you like it sweeter
- 2 tablespoons tomato paste
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
- Boil the cabbage: Bring a large pot of water to a boil and carefully place the whole cabbage in the water. Boil until the outer leaves begin to soften, about 10-15 minutes. You can also freeze the cabbage the day before and thaw it before using, which makes the leaves pliable.
- Prepare the cabbage leaves: Place the cabbage in a colander to cool enough to handle. Cut out the core and gently peel away the whole cabbage leaves. If some leaves tear, that's OK. Double them up with another leaf or use the torn pieces to line the bottom of the pot.
- Make the filling: In a large bowl, combine the ground beef, spices, chopped parsley, breadcrumbs, rice, and egg. Mix until everything is well combined.
- Make the sauce: Add all of the sauce ingredients to a bowl and stir to combine. Taste and adjust with more brown sugar for sweetness or fresh lemon juice for extra tang.
- Trim the cabbage leaves: Use a small paring knife to trim the thick stem from each cabbage leaf.
- Fill and roll: Take about 1–2 tablespoons of the meat mixture and place it near the bottom of the cabbage leaf. Roll it up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
- Arrange the cabbage rolls: Line an oven-safe pot with any extra or torn cabbage leaves, then nestle the cabbage rolls into the pot.
- Add the sauce: Pour the sweet and sour tomato sauce over the cabbage rolls, making sure they're well covered.
- Bake: Cover the pot with a lid and bake for 50–60 minutes, until the meat is cooked through and the cabbage rolls are tender.
- Serve: Serve the cabbage rolls with a spoonful of tomato sauce and extra lemon, if desired.
Notes
- Basmati rice: Use uncooked basmati rice for tender, fully cooked rice in the cabbage rolls.
- Bake low and slow: Bake at 350°F until the cabbage is tender and the meat is cooked through.
- Freeze the cabbage: Freeze the whole cabbage overnight, then thaw before using to soften the leaves.
- Adjust the sauce: Add more brown sugar for sweetness or lemon juice for extra tang.
- Make ahead: Make up to 3 days ahead and refrigerate. Reheat gently on the stovetop, adding a little extra tomato sauce if needed.
Bob w says
About 6 hours in the slow cooker and I use the rice you recommended we like garlic so we get an extra garlic also petite diced tomatoes. Came out great and rice was done too.
Samantha Ferraro says
Ohhh Wonderful Bob. Comfort food at it's best. Have a great weekend, Samantha.
GatorBearCA says
I found this recipe easy and delicious.!
I used a tablespoon of mixture with each cabbage leaf. The rice and beef cooked perfectly.
Having made this dish before (using another recipe) I add 1/2 teaspoon of cinnamon and 1 teaspoon of cloves to this recipe and reduced the amount of brown sugar.
Thank you for a wonderful yummy recipe ❤️
Samantha Ferraro says
Wonderful Gator, Perfect rice can be tricky. The reduction of the Sugar by adding cloves and cinnamon is such a great idea. So creative. Have a great day, Samantha.
Lise Wolfe says
Was hoping for the best- followed the directions perfectly- rice was crunchy and tasted raw! How can this be after 70 min of cooking🥵
Samantha Ferraro says
Hi Lise, We are so sorry to hear that after following the recipe exactly the dish did not yield a perfect meal. I Will retest the recipe again. Thank you for letting us know. Sincerely, Samantha
Kahyla says
Wow, wow, wow! I used uncooked rice. What a disaster. Don’t do that!!!! 70 min later, the rice is still not cooked. I just put it in the crockpot turning it into something soup like in hopes the rice will cook.
Samantha Ferraro says
Hi Kahyla. Interesting, I'm sorry it didn't work out correctly. I wish I knew why your version did not cook correctly. I use the same raw method with Grape leaves and never had undercooked rice. I have tried Par-cooking the rice and I thought it was a Bit overcooked but I had one comment who loved par-cooking the rice first. Thank you for the honest feedback and again, sorry the recipe didn't work for you. Samantha
Karen J eslinger says
I froze the cabbage once and my rolls were tough,fyi
Samantha Ferraro says
Hi Karen, Interesting, I will do some testing to see if they might freeze better before cooking or even when they are par-cooked. Thank you for the heads up. Samantha
Marcia Minsky says
Could you cook these in your crockpot, and if so, how long?
Samantha Ferraro says
WOW... YES, just know I have Never done these in a Crockpot but because you are so insightful I will now. What a Wonderful idea. I will definitely do this recipe in a Crockpot on Low and Slow after it's assembled. Probably 4-5 Hours on low. What a Great Question Marcia. Thank you and let us know how it turns out. Samantha.
SherryH says
How I Got Some of My Grandmother's Recipes...
1. I told her what recipes I wanted to pass on and why.
2. I made "Dates" with her to do it. I explain how we were going to have to do it. And I bought the supplies she told me to get.
3. I made sure I had all of my measuring cups and measuring Spoons with me. Pencil and pad to write it down.
4. We cooked. Where step of the way I measured every "pinch" or coffee cup of this or that.
5. We spent together. We enjoyed a meal or a snack together.
6. With very little extra effort and/or adjustment, I have the recipes and a piece of family history.
PS Glad to find you site with so many interesting dishes.
Samantha says
Hi Sherry! Thank you for sharing that and thank you for the lovely comment!
Lori says
Hi, maybe stupid question. Does dried basmati rice mean not cooked?
Thanks
Samantha says
Hi Lori! Yes it means uncooked.
AMY says
FYI Sour salt ...IS citric acid. It is how my grandmother made it too. It used to come as chunks like rock sugar used to come..and you would toss in a small or large chunk..I make my rolls from memory of how they tasted..so its a little of this and that...always used white sugar...and sour salt...you can still buy it in shakers..>World Market has it ...and you can buy online...it is so much better than anything else because it doesnt change the flavor..it wont impart a citrus flavor or vinegar. I still use rasins in the sauce not on the meat...might try adding it to the meat. Thanks for the post
Samantha says
Thank you for sharing Amy!! I'll look into sour salt/citric acid. Happy cooking!
Peter says
Really splendid recipe. Though I had sour salt, I opted for fresh lemon zest and juice. Much tastier, less salty. Added a handful of black currants to the sauce. After peeling the first few cabbage leaves, I boiled for another 10 min. That allowed me to peel the remaining leaves easily enough to get them intact. Oh, I also parboiled the rice so it would not suck all the moisture out of the meat.
Samantha says
Hi Peter! I go back and forth on par boiling the rice or not but I appreciate your tips! My mom never par boiled rice (even when making stuffed grape leaves) and I got in the same habit. Thank you for commenting and sharing your cooking tips as well.
Anna says
Back in Ukraine we csll them “holubtsi”)
Was reaaaally surprised to see them outside
Samantha says
Thank you Steve! Hope you do..delicious, easy and comforting!
Hilda Sterner says
Looks good, Assyrian cabbage "dolma" is my daughter's favorite, so I always make it for her. I love it with meat, but make it without for her. We serve it topped with garlic/yogurt and a spicy tomato sauce on top. Also, sour salt is just another name for citric acid. If you don't want to use it, you can substitute with lemon juice! Great post!
Samantha says
I love the addition of garlic yogurt...that sounds lovely!! Yes..I subbed lemon juice in this cause which I liked overall!