1. Halve the cabbage, core it, and cut it into 1-inch-wide strips. Cut across the strips to make 1/2-inch pieces (6 to 7 packed cups). 2. In a soup pot over medium heat, heat the oil. Add the onion, ...

Stuffed cabbage rolls, a blend of sweet, sour and savory flavors, are popping up everywhere from diners and delis to five-star restaurants. They are the new mac-and-cheese, but comfort food with a ...

Classic stuffed-cabbage recipes can take many forms, and not a single one is easy. Whether it’s the sweet-and-sour cabbage rolls of my Eastern European ancestors or a meaty French chou farci, ...

One of the culinary traditions for Sukkot, particularly the last days of the week-long holiday, is to eat stuffed cabbage, known in Yiddish by many names, including holishkes, holiptses, prakes and ...

Rolled cabbage leaves are stuffed with a mixture of potatoes and buckwheat, simmered in a rich tomato-red pepper sauce and topped with a dollop of sour cream. An array of vegetables and starches were ...

Classic stuffed-cabbage recipes can take many forms, and not a single one is easy. Whether it’s the sweet-and-sour cabbage rolls of my eastern European ancestors or a meaty French chou farci, ...

Q I love stuffed cabbage. I’ve had it at many restaurants in Florida, but 3 G’s is the best. I live in New York most of the year, but when I’m in Florida, I love this restaurant. — Joanna Reinle, ...

Q. I sure hope you can help me. I am so hungry for cabbage rolls. My mother used to make them. If you know of any place that sells cabbage rolls please let me know. Thanks for your help. — Bonnie ...

That's the big question we've decided to answer today! Because yes, there are plenty of easy and tasty recipes to be made ...

"My cabbage roll casserole has all the ingredients of stuffed cabbage rolls but is a lot easier to make!" says recipe creator ...

If you’re familiar with the ingredients that go into traditional Eastern European stuffed cabbage rolls — the green leaves, of course, which are wrapped around ground beef and rice, then simmered in ...