Graphic by Angelie Zaslavsky

Third-generation deli man and former New Yorker Ziggy Gruber serves this stuffed cabbage at his Houston delicatessen, Kenny & Ziggy’s. Image: Facebook

Makes 6-8 pieces of stuffed cabbage

For the sauce
2 cans chopped tomatoes
2 tablespoons tomato puree
2 cups onions roughly chopped
2 cups brown sugar
1 tablespoon paprika
½ cup white vinegar
¼ teaspoon sour salt
3 to 4 cups water

For the stuffing
1½ pounds ground beef
¾ cup rice, cooked
1¼ cups finely chopped onion
4 eggs beaten
1 teaspoon granulated garlic
2 teaspoons salt
½ teaspoon pepper

1 large cabbage, whole
1 medium cabbage, chopped
2 cups sauerkraut

1) Place all sauce ingredients in pot and bring to a boil. Mix together all stuffing ingredients and set aside.

2) In a large pot, bring water to boil. Core out the large cabbage and blanch in the boiling water until soft; remove from water and remove each individual leaf.

3) Place 6 ounces of stuffing mixture on each cabbage leaf and fold in the sides to the center and roll up, like an egg roll.

4) Layer the bottom of a disposable half-pan with half of the chopped cabbage, then layer with one cup of sauerkraut. Place cabbage rolls on top; then add remaining shredded cabbage; then remaining sauerkraut. Pour sauce on top, cover tightly and place in a 300˚ F oven to bake for 3½ to 4 hours.

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