These sweet and sour cabbage rolls are just like mom made it and absolute 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.
There are a few dishes that bring me right back to my childhood. My mom 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 am sure, every Jewish family has their own version of stuffed cabbage rolls.
There are a lot of different variations, some with raisins or dried fruit, but this is the way my mom made hers, cabbage rolls that are 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 it’s distinctive tart flavor. It is harder to find, so I like to use fresh lemon juice for that pucker flavor.
Ingredients
- Green Cabbage: Look for cabbage that have nice round leaves that are in tact.
- Ground Beef: We make outs with ground beef but ground chicken or turkey would ve good options as well.
- Panko Breadcrumbs: I like using panko breadcrumbs that are a bit lighter than traditional breadcrumbs.
- Basmati Rice: My preferred rice is basmati rice and favorite brand is called India Gate Basmati Rice, which is fragrant long and fluffy grains.
- Tomato Sauce: Use an unflavored tomato sauce or pureed tomatoes for a smooth consistency.
- Tomato Paste: A few tablespoons of tomato paste is added to the sauce giving it a bit more sweetness and depth.
- Brown Sugar: This is the ingredient that makes the sweet end of the sweet and sour sauce.
- Fresh Lemon Juice: One whole lemon is zested and juiced for the tart flavor in the sweet and sour sauce. Another option is sour salt or citric acid, which is what my mom used when lemons weren’t available.
- Spices: Garlic Powder and Paprika: These spices are a bit of a modern twist that I’ve added. The paprika offers a sweet earthy flavor and garlic is savory and delicious.
- Fresh Parsley: A fresh pop of brightness for garnish.
How to Make Sweet and Sour Cabbage Rolls
- Preheat the oven 350 degrees Fahrenheit.
- Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. You can also place the cabbage in the freezer the day before and thaw which makes the leaves pliable.
- Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that’s OK. You can either double up with another leaf or line the bottom of the pot with broken leaves later on.
- In another bowl, mix the ground beef, spices, chopped parsley, breadcrumbs, rice and egg and mix well until well combined.
- For the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or sourer, adjust as you like.
- Line an oven safe pot with any extra or torn cabbage leaves and scatter sliced onions.
- Use a small paring knife and cut the hard stem off each cabbage leaf. Take about 1-2 tablespoons of meat mixture and roll cabbage up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
- Line the cabbage rolls in the pot and pour tomato sauce over the cabbage rolls.
- Cover the pot with lid and lace in the oven and bake the sweet and sour cabbage rolls for about 50-60 minutes, until meat is cooked through and rolls are tender.
- Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.
Cooking Tips
- This version of stuffed cabbage rolls is baked in the oven but can easily be simmered on the stove top as well.
- Instead of boiling the cabbage and waiting for it to cool down, place the whole cabbage in the freezer the day before and then thaw. This will also make the cabbage leaves pliable enough to roll.
- taste the sauce and adjust as you like, add more or less brown sugar and fresh lemon juice.
- Swap out the ground beef for ground turkey or ground chicken.
Other Jewish Recipes to Try:
- Garlic Rosemary Challah
- Beet and Dill Cured Lox
- Slow Cooker Brisket with Red Wine
- Mini Potato and Chard Knishes
Sweet and Sour Cabbage Rolls
Jewish style sweet and sour cabbage rolls are filled with a mixture of meat and rice and simmered in a sweet and sour tomato sauce.
Equipment
Dutch Oven
Ingredients
- 1 Head of green cabbage
- 1 red or white onion sliced thin
Meat Mixture
- 1 pound ground beef
- 1 small shallot chopped finely
- 2 tsp garlic powder
- 1 tsp paprika I used smoked paprika
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley
- 1/4 cup panko breadcrumbs
- 1/2 cup basmati rice
- 1 egg whisked
Sweet and Sour Tomato Sauce
- 4 cups tomato sauce or pureed tomatoes
- 1 tbsp garlic powder
- 1 whole lemon zested and juiced
- 1/3 cup brown sugar or more if you like it sweeter
- 2 tbsp tomato paste
- 1/2 tsp salt or more to taste
- 1/4 tsp black pepper
Instructions
- Preheat the oven 350 degrees Fahrenheit.
- Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. You can also place the cabbage in the freezer the day before and thaw which makes the leaves pliable.
- Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that’s OK. You can either double up with another leaf or line the bottom of the pot with broken leaves later on.
- In another bowl, mix the ground beef, spices, chopped parsley, breadcrumbs, rice and egg and mix well until well combined.
- For the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or sourer, adjust as you like.
- Line an oven safe pot with any extra or torn cabbage leaves and scatter sliced onions.
- Use a small paring knife and cut the hard stem off each cabbage leaf. Take about 1-2 tablespoons of meat mixture and roll cabbage up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
- Line the cabbage rolls in the pot and pour tomato sauce over the cabbage rolls.
- Cover the pot with lid and lace in the oven and bake for about 50-60 minutes, until meat is cooked through and rolls are tender.
- Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.
Notes
- This version of stuffed cabbage rolls is baked in the oven but can easily be simmered on the stove top as well.
- Instead of boiling the cabbage and waiting for it to cool down, place the whole cabbage in the freezer the day before and then thaw. This will also make the cabbage leaves pliable enough to roll.
- taste the sauce and adjust as you like, add more or less brown sugar and fresh lemon juice.
- Swap out the ground beef for ground turkey or ground chicken.
Nutrition
Calories: 443kcalCarbohydrates: 51gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 1052mgPotassium: 943mgFiber: 8gSugar: 25gVitamin A: 1052IUVitamin C: 74mgCalcium: 142mgIron: 4mg
Tried this recipe?Let us know on Instagram!
This post was originally published in January, 2018 and updated with nutritional information and helpful tips in September 2022.
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!
I love the addition of garlic yogurt…that sounds lovely!! Yes..I subbed lemon juice in this cause which I liked overall!
This is gorgeous and looks absolutely delicious Samantha. I’m inspired to try!
Thank you Steve! Hope you do..delicious, easy and comforting!
Back in Ukraine we csll them “holubtsi”)
Was reaaaally surprised to see them outside
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
Thank you for sharing Amy!! I’ll look into sour salt/citric acid. Happy cooking!
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.
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.
Hi, maybe stupid question. Does dried basmati rice mean not cooked?
Thanks
Hi Lori! Yes it means uncooked.
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.
Hi Sherry! Thank you for sharing that and thank you for the lovely comment!
Could you cook these in your crockpot, and if so, how long?
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.