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tuffed Cabbage- Gluten Free

Stuffed Cabbage

Amy Kritzer
Classic Jewish Sweet and Sour Stuffed Cabbage!
5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Main
Cuisine Jewish
Servings 10 rolls


  • 1 large cabbage about 3 - 3 ½ pounds
  • ½ cup dried quinoa cook to make 1.5 cups
  • 1 pound ground beef I used 80/20
  • 1 egg whisked
  • 2 garlic cloves minced
  • ¾ cup white onion small diced
  • 14 ounce can diced tomatoes
  • 28 ounce can crushed tomatoes
  • ½ cup onion small diced
  • 1/3 cup brown sugar
  • ½ cup white wine or champagne vinegar
  • Juice from 1 lemon
  • 1 tablespoon paprika
  • ½ tablespoon ground cinnamon
  • 1 teaspoon ground cumin
  • Salt and cracked black pepper
  • ¼ teaspoon crushed red pepper
  • Parsley for garnish


  • Take a large stockpot and fill it with water and bring it to a boil. Carefully place cabbage in the water (it’s hot!) and boil for a few minutes until the leaves start to fall off and the cabbage darkens in color. Let cool.
  • While cabbage is cooling, mix together the filling. In a large bowl mix together cooked quinoa, beef, egg, garlic, ¾ cup white onion, 1/3 cup crushed tomatoes, 1 teaspoon salt, and ¼ teaspoon cracked black pepper. Set aside.
  • In a separate large bowl, mix together sauce ingredients. Mix diced tomatoes, remaining crushed tomatoes, ½ cup onion, brown sugar, white wine vinegar, lemon juice, paprika, cinnamon, cumin, 1 teaspoon salt and ½ teaspoon black pepper or to taste.
  • Once cabbage is cool, peel off 10-12 large leaves. Chop remaining cabbage into small-diced pieces. Trim down the stem from the leaves, careful not to cut through the leaf and then dry off the leaf. Add about 4-5 tablespoons of filling near the bottom of the leaf. Fold the bottom over the filling, then fold in sides. Roll up like a burrito. Repeat with other leaves.
  • Pour about half the sauce onto the bottom of a large Dutch oven, top with cabbage pieces and top that with rolls. It’s okay if the rolls overlap a bit. Pour remaining sauce on top. Bring mixture to a simmer, lower to low heat, cover, and cook for 90 minutes to two hours until cabbage is tender.
  • Let cool and refrigerate overnight. The next day, if the sauce is thin remove cabbage rolls and simmer sauce for about 10 minutes until reduced and thick. Adjust salt with salt and pepper to taste.
  • Garnish with parsley and serve!
  • Can be refrigerated for up to 5 days or frozen for up to three months.
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