Unstuffed Cabbage

All the comfort of stuffed cabbage — none of the work.

Unstuffed cabbage is sweet, tangy, and deeply comforting. It takes the beloved flavors of classic stuffed cabbage rolls and turns them into one big, cozy pot — no rolling required. Perfect for feeding a crowd or keeping warm on the stove as people drift in and out between hakafot.

Serves 6-8.

Ingredients

• 2 Tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 ½ lb (about 700 g) ground beef (or half beef, half turkey)
• 1 medium green cabbage, cored and chopped into bite-sized pieces
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can tomato sauce
• 2 Tbsp tomato paste
• ½ cup water or broth (more as needed)
• ½ cup uncooked white rice (optional but classic)
• 2–3 Tbsp brown sugar (adjust to taste)
• 2 Tbsp apple cider vinegar or lemon juice
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper

Instructions

1. Sauté the aromatics:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook another 1 minute.
2. Brown the meat:
   Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.
3. Add the cabbage:
   Stir in the chopped cabbage. Cook for about 5 minutes, stirring occasionally, until it begins to soften and shrink.
4. Build the sauce:
   Add crushed tomatoes, tomato sauce, tomato paste, water or broth, rice (if using), brown sugar, vinegar or lemon juice, paprika, salt, and pepper. Stir well to combine.
5. Simmer low and slow:
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35–45 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked. If it gets too thick, add a splash more water or broth.
6. Taste and adjust:
   Add more salt, sugar, or vinegar to balance sweet-tart flavor to your liking.
7. Serve:
   Ladle into bowls. This dish pairs beautifully with challah or crusty bread.

📝 Tips & Variations

• For a lighter version: use turkey or chicken instead of beef.
• For extra flavor: add a handful of raisins during simmering (traditional in many Ashkenazi homes).
• Make-ahead friendly: it tastes even better the next day.
• Freezes beautifully — great for holiday prep.