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 editor-in-chief Jodi Rudoren
We're building on 127 years of independent journalism to help you develop deeper connections to what it means to be Jewish today.
With so much at stake for the Jewish people right now — war, rising antisemitism, a high-stakes U.S. presidential election — American Jews depend on the Forward's perspective, integrity and courage.
— Jodi Rudoren, Editor-in-Chief
