A Deli Man’s Famous Stuffed Cabbage
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
