“I remember standing near the oven as a little girl waiting for her to slide her loaves of chocolate kokosh out of the oven. The aroma has stayed with me to this day. She would cut a fresh hot slice right away and the chocolate would ooze out on the sides.” —Elky

1 large cabbage head

1½ pounds chopped meat
½ cup uncooked rice
1 medium onion, grated
1 egg
1½ tablespoons ketchup
½ teaspoon salt

1 (46 oz.) can tomato juice
1 (15 oz.) can tomato sauce
1 cup water
½ cup brown sugar
¼ cup lemon juice
½ teaspoon salt
Dash onion powder

  1. Freeze the cabbage two or three days in advance of actually making the stuffed cabbage. Remove from freezer to defrost at least 5 hours before making into rolls. The leaves will become soft and flexible.
  2. Separate the head into individual leaves and check each one and rinse.
  3. Make the filling. Combine ground meat, rice, grated onion, egg, ketchup, and salt.
  4. Place a heaping tablespoon of the filling mixture onto each leaf, near the base.
  5. Fold base of leaf over filling and roll once. Then fold the sides of the leaf into  the center so that you enclose the meat. Continue rolling until you have a completely closed roll.
  6. Prepare the sauce. Combine tomato juice, tomato sauce, water, brown sugar, lemon juice, salt, and onion powder in a large pot. Bring to a boil and cook for 5 minutes.
  7. Add cabbage rolls carefully, one by one, into the sauce.
  8. Lower heat and let the rolls cook for 1½ hours.


Yield: 18 cabbage rolls


shortcut: A trick I learned after years of making this recipe…stuffed cabbage comes out just as good baked in the oven! Combine all ingredients for the sauce in a large disposable aluminum pan and place the cabbage rolls into the pan. Bake at 350⁰F for 1½ hours and voilà—stuffed cabbage, rich and tasty! And no big pot to clean!

For more great recipes, check out this weeks issue of Whisk by Ami