Rolled Cabbage

Rolled Cabbage

This recipe comes from Marian Burros whose mother Dorothy Derby Fox Greenblatt arrived at Ellis Island from the Ukraine on November 20, 1906. This recipe was their family's favorite.

Rolled Cabbage

1 medium head of cabbage
1 lb. lean ground beef
1 medium onion, chopped
1 sliced onion
1 can whole tomatoes (1 lb)
brown sugar
lemon juice
1/2 - 3/4 cup raisins


  1. Boil head of cabbage until soft, 15-30 minutes.
  2. Cool, core, and remove leaves carefully.
  3. Combine and mix thoroughly meat and chopped onion. Place small amount of meat in leaf and roll.
  4. In pot, place cabbage rolls with sliced onion, tomatoes, sugar, lemon, raisins, and salt. (Sugar and lemon amounts vary on individual taste, so frequent tasting is necessary.)
  5. Simmer, covered, very slowly for 2 hours.
  6. Refrigerate or freeze.
  7. When ready to serve, return to room temperature, place in shallow pan in oven for 1/2 hour at 350°. Baste often and brown well. Adjust seasoning if necessary.
  8. 4-6 servings.


For more recipes from around the world, purchase your copy of The Ellis Island Immigrant Cookbook. The recipes are introduced with family memories, which make for cover-to-cover reading.  The book also contains a History of Ellis Island, Chronology, Immigrant Food Memories, Tips on Planning Your Trip and more.


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