Kenny & Ziggy's Stuffed Cabbage


Inspired and adapted from a recipe by Ziggy Gruber as shared in Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by David Sax.

From David Sax: Ziggy's giant cabbage roll, the very kind he'd been making since he was in grade school, was so surprisingly light and fluffy-that I assumed the meat inside had to have been veal. "No, it's beef, and it's one of the deli's most popular entrees-- a family recipe from his father's side of the family."


2 cans chopped tomatoes
2 tablespoons tomato puree
2 cups onions, roughly chopped
2 cups brown sugar
1-tablespoon paprika
1/2 cup white vinegar
1/4-teaspoon sour salt
3 to 4 cups water

1 1/2 pounds ground beef
3/4-cup rice, cooked
11/4 cups finely chopped onion
4 eggs, beaten
1 teaspoon granulated garlic
2 teaspoons salt
1/2-teaspoon pepper

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


Place all sauce ingredients in pot and bring to a boil.
Mix all stuffing ingredients together and set aside. 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.
Place 6 ounces of meat mixture on each cabbage leaf and fold in the sides to the center and roll up, like an egg roll.
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-degree oven to bake for 3 1/2 to 4 hours.
Makes six to eight pieces.


Recipe: Kosher, meat