There’s something magical about recreating iconic deli classics in your own kitchen, and this copycat Katz’s deli stuffed cabbage recipe brings the legendary Lower East Side flavors straight to your dinner table.
This traditional Jewish comfort food features tender cabbage leaves wrapped around savory beef and rice filling, all simmered in a tangy-sweet tomato sauce that’s been perfecting itself for generations.
Whether you’re chasing nostalgia or discovering this Eastern European treasure for the first time, this Katz’s deli stuffed cabbage delivers that authentic deli taste with every bite.
The slow-braised rolls emerge from the oven fork-tender, infused with lemon brightness and caramelized sweetness that makes this dish unforgettable.
What Does Katz’s Deli Stuffed Cabbage Taste Like?
This stuffed cabbage offers a beautiful balance of flavors that dance on your palate. The tender, slightly sweet cabbage leaves melt in your mouth, while the seasoned ground beef and rice filling provides hearty, savory depth.
The tomato-based sauce is the star-it’s tangy from fresh lemon juice, subtly sweet from brown sugar, and rich with slow-cooked complexity. Each bite delivers comfort with a gentle acidity that cuts through the richness of the meat.
The sliced onions caramelize during the long braise, adding layers of sweetness and umami. It’s nostalgic, warming, and satisfying-the kind of dish that tastes like a grandmother’s hug, with that distinctive deli-style sweet-and-sour profile that makes Katz’s version so memorable.
Katz’s Deli Stuffed Cabbage Recipe Ingredients
For the Cabbage Rolls:
- 1 large head of cabbage (green cabbage works best)
- 1½ pounds ground chuck (80/20 blend ideal)
- ½ cup raw white rice (long-grain or medium-grain)
- 1 small onion, grated
- 2 large eggs
- 2 teaspoons salt, divided
- ¾ teaspoon freshly ground black pepper, divided
For the Sauce:
- 1 large onion, sliced into thin half-moons
- 15-16 ounces canned tomato sauce (two 8-ounce cans or one 15-ounce can)
- 2 (28-ounce) cans whole tomatoes with their juice
- 2 medium-large lemons, juiced (about ⅓ cup juice)
- ½ cup light brown sugar, gently packed
Kitchen Utensils:
- Large stockpot for boiling cabbage
- Sharp paring knife
- Colander or large strainer
- Medium mixing bowl
- Box grater for onion
- 1-2 heavy oven-safe pots with lids (6-6.5 quarts total capacity, such as Dutch ovens)
- Large platter for assembly
- Wooden spoon for mixing
- Measuring cups and spoons
Preparation and Cooking Time
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 12-14 stuffed cabbage rolls (serves 6-8 people)
Katz’s Deli Stuffed Cabbage Recipe Instructions
Step 1: Prepare the Cabbage
Fill a large stockpot with water and bring to a rolling boil. Using a sharp knife, carefully cut out the core from the bottom of the cabbage head. Gently place the whole cabbage into the boiling water. Cover and cook for approximately 10 minutes, occasionally rotating the cabbage with tongs so all sides spend time submerged. This softens the leaves for easy rolling.
Step 2: Cool and Separate Leaves
Carefully lift the softened cabbage from the pot using tongs or a slotted spoon and transfer to a colander set in a large bowl. Run cool water over the cabbage to stop the cooking process. Once cool enough to handle comfortably, gently peel away the outer leaves. If the inner leaves remain stiff, return the remaining cabbage to the boiling water for another 3-5 minutes until pliable.
Step 3: Trim the Leaves
Using a paring knife, carefully shave off the thick, raised portion of the center rib from each cabbage leaf where it was attached to the core. This makes the leaves easier to roll and ensures even cooking. Set the prepared leaves aside.
Step 4: Make the Filling
Preheat your oven to 375°F. In a medium bowl, combine the raw rice, grated onion, eggs, 1 teaspoon of salt, and ¼ teaspoon of pepper. Mix well. Add the ground chuck and use your hands to gently combine all ingredients until just mixed-don’t overmix or the meat will become tough. Form the mixture into 12-14 meatballs, each roughly between the size of a golf ball and baseball.
Step 5: Wrap the Cabbage Rolls
Place one meatball in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll from the stem end toward the top, creating a neat package. Place each roll seam-side down on a platter. If you have small or torn leaves, use two overlapping leaves for one roll.
Step 6: Layer the Pot
Line the bottom of your heavy oven-safe pot(s) with any leftover cabbage leaves-this prevents the rolls from sticking and burning. Arrange the stuffed cabbage rolls in the pot seam-side down, packing them snugly. Scatter about half of the sliced onion half-moons over and between the rolls.
Step 7: Add the Sauce
Pour the tomato sauce and canned tomatoes with their juice over the cabbage rolls. If using whole tomatoes, break them open with a spoon or knife so their juices release. Add the fresh lemon juice, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper. You can stir these ingredients directly in the pot or mix them in a bowl first. Top with the remaining sliced onions.
Step 8: Stovetop Start
Place the pot(s) on the stovetop over medium-high heat and bring to a boil. Once boiling, sprinkle the brown sugar evenly over the top and gently stir it into the sauce without disturbing the rolls too much.
Step 9: Oven Braise
Cover the pot(s) with their lids and transfer to the preheated 375°F oven. Bake covered for 1 hour. Then remove the lids and continue baking uncovered for an additional 1½ to 2 hours. The sauce should reduce and thicken, and the cabbage should become meltingly tender. The rolls will take on a beautiful caramelized color on top.
Step 10: Rest and Serve
Remove from the oven and let rest for 10-15 minutes before serving. The flavors will settle and the sauce will thicken slightly. Serve the stuffed cabbage rolls with plenty of the sweet-and-sour tomato sauce spooned over top.
Customization and Pairing Ideas for Serving
1. Meat Variations
While traditional stuffed cabbage uses ground beef, you can customize the filling to suit your preferences. Try a half-and-half mixture of ground beef and ground pork for extra richness and moisture. Ground turkey or chicken creates a lighter version, though you may want to add a tablespoon of oil to the filling to prevent dryness. For an authentic Eastern European twist, use a combination of beef, pork, and veal.
2. Vegetarian Transformation
Create meat-free cabbage rolls by replacing the ground beef with cooked lentils, finely chopped mushrooms, or crumbled firm tofu. Increase the rice to ¾ cup and add sautéed carrots, celery, and extra onions for substance. The sweet-and-sour tomato sauce works beautifully with plant-based fillings.
3. Grain Alternatives
Swap the traditional white rice for brown rice, wild rice, or quinoa for added nutrition and texture. Cauliflower rice makes an excellent low-carb option. Keep in mind that brown rice and wild rice may need to be partially cooked before mixing into the filling since they take longer to become tender.
4. Sauce Adjustments
Personalize your Katz’s deli stuffed cabbage sauce by adjusting the sweet-tart balance. Add an extra tablespoon of brown sugar for a sweeter profile, or increase the lemon juice for more tang. Some families add golden raisins or a splash of red wine vinegar. A few tablespoons of tomato paste deepens the tomato flavor and creates a thicker sauce.
5. Classic Deli Pairings
Serve your stuffed cabbage alongside traditional Jewish delicatessen sides: creamy mashed potatoes to soak up the sauce, buttery egg noodles, tangy coleslaw, or crusty rye bread with butter. Pickled cucumbers and sour pickles provide a sharp contrast to the sweet sauce. A simple cucumber and dill salad with sour cream offers refreshing balance.
6. Modern Plating Ideas
For an updated presentation, slice the cabbage rolls in half to showcase the filling’s cross-section. Drizzle the sauce artistically on the plate and garnish with fresh dill or parsley. Serve over creamy polenta or cheesy grits for a comforting fusion twist. A dollop of sour cream on top adds visual appeal and tangy richness.
Essential Tips for Perfect Stuffed Cabbage
1. Choosing the Right Cabbage
Select a large, heavy cabbage head with tightly packed leaves-this typically indicates freshness and will yield more usable leaves. Green cabbage is traditional for Katz’s deli stuffed cabbage, but savoy cabbage with its crinkled leaves is more tender and easier to roll. Avoid cabbages with brown spots or wilted outer leaves. A 3-4 pound head usually provides 12-16 good rolling leaves.
2. The Boiling Water Technique
Don’t rush the cabbage softening process. The leaves need to be pliable but not mushy. If you struggle to peel leaves away without tearing, the cabbage needs more time in the boiling water.
3. Rice Cooking Secrets
Always use raw, uncooked rice in your filling. As the stuffed cabbage braises for hours in the oven, the rice absorbs the flavorful tomato sauce and meat juices, cooking perfectly inside the roll. Pre-cooked rice will become mushy and unpleasant.
4. Don’t Overstuff the Rolls
A common mistake is making the cabbage rolls too large or overfilling them. Smaller, tightly rolled packages cook more evenly and are easier to eat. Keep your meatballs modest-think slightly larger than a golf ball. Leave about an inch of cabbage leaf visible when wrapping so you can tuck and seal properly.
5. The Sweet-Sour Balance
The hallmark of authentic deli-style stuffed cabbage is the perfectly balanced sweet-and-sour sauce. The brown sugar caramelizes during the uncovered portion of baking, creating depth and complexity. Fresh lemon juice is crucial-bottled juice lacks the bright, fresh flavor.
6. Make-Ahead Advantages
Stuffed cabbage is one of those magical dishes that actually tastes better the next day. The flavors marry and deepen overnight. You can assemble the rolls completely, refrigerate them in the pot with the sauce, and bake the next day-just add 15-20 minutes to the covered cooking time if starting from cold.
Storage and Reheating Guidance
Store leftover stuffed cabbage in an airtight container with sauce in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or warm covered in a 325°F oven for 20-25 minutes. These freeze beautifully for up to 3 months-thaw overnight in the refrigerator before reheating.
Common Queries and FAQs
Can I make stuffed cabbage in a slow cooker instead of the oven?
Absolutely! After assembling your Katz’s deli stuffed cabbage rolls in the slow cooker with all the sauce ingredients, cook on low for 7-8 hours or high for 4-5 hours. The low-and-slow method produces incredibly tender results. However, you’ll miss the caramelization that happens during the uncovered oven baking. For best results, finish by transferring to a baking dish and broiling for 5-10 minutes to develop some color on top.
Why did my cabbage rolls fall apart during cooking?
Cabbage rolls typically fall apart due to insufficient softening of the leaves before rolling, overfilling, or rough handling. Make sure leaves are fully pliable-they should bend easily without cracking. Roll them snugly but not too tightly, as the rice expands during cooking. Always place rolls seam-side down in the pot so their own weight keeps them closed. Using larger, intact leaves rather than piecing together small ones also helps maintain structure.
Can I use a different type of meat for the filling?
Yes! Ground pork, lamb, turkey, or chicken all work well in stuffed cabbage. Many traditional recipes use a combination of beef and pork for the best flavor and moisture. Ground turkey or chicken are leaner options, but consider adding a tablespoon of olive oil to the filling to prevent dryness. Whatever meat you choose, aim for at least 15-20% fat content for the most tender, flavorful results.
What’s the best way to core a cabbage for this recipe?
Use a sharp paring knife and cut around the core at a 45-degree angle, creating a cone-shaped cut that removes the tough stem without wasting too much cabbage. You only need to cut about 2-3 inches deep. Some cooks prefer to loosen the core first by smacking the core-end of the cabbage firmly on the counter-this makes the core easier to twist out. The goal is removing enough core that leaves separate easily after boiling.
Do I have to use fresh lemon juice or can I substitute?
Fresh lemon juice makes a noticeable difference in this copycat Katz’s deli stuffed cabbage recipe. Fresh juice has a bright, clean acidity that bottled lemon juice can’t match. In a pinch, you can use bottled lemon juice, but reduce the amount slightly as it tends to be more acidic and harsh. White vinegar or apple cider vinegar can substitute in equal amounts, though the flavor profile will shift slightly from traditional.
My sauce is too thin/too thick-how do I fix it?
If your sauce is too thin, continue cooking uncovered on the stovetop over medium heat or in the oven until it reduces to your desired consistency. You can also mix a tablespoon of tomato paste with a little water and stir it in. If the sauce is too thick and the cabbage rolls are drying out, add water, chicken broth, or tomato juice a half-cup at a time until you reach the right consistency. The sauce should be somewhere between a thick soup and a pasta sauce.
Can I assemble stuffed cabbage ahead of time?
Yes, this is an excellent make-ahead dish! You can assemble the stuffed cabbage rolls completely, arrange them in the pot with the sauce, cover tightly with plastic wrap and then the lid, and refrigerate for up to 24 hours before baking. When ready to cook, bring to a boil on the stovetop first, then proceed with the oven instructions, adding about 15-20 extra minutes to the covered baking time since everything is starting cold.
What do I do with leftover or torn cabbage leaves?
Don’t discard them! Line the bottom of your cooking pot with torn or extra leaves to prevent the stuffed rolls from sticking and scorching. You can also chop leftover cabbage and add it directly to the sauce for extra vegetable content. Some cooks make a deconstructed “lazy” version by layering chopped cabbage, unrolled filling mixture, and sauce in a casserole dish-same flavors, less work.
Can I freeze stuffed cabbage before or after cooking?
You can freeze stuffed cabbage both ways. To freeze uncooked rolls, arrange them on a baking sheet, freeze until solid, then transfer to freezer bags. When ready to cook, thaw overnight and proceed with the recipe. For cooked rolls, cool completely, portion into airtight containers with sauce, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently. The texture is slightly softer after freezing, but the flavor remains excellent.
Katz’s Deli Stuffed Cabbage Recipe
Ingredients
- 1 large head of cabbage green cabbage works best
- 1½ pounds ground chuck 80/20 blend ideal
- ½ cup raw white rice long-grain or medium-grain
- 1 small onion grated
- 2 large eggs
- 2 teaspoons salt divided
- ¾ teaspoon freshly ground black pepper divided
- 1 large onion sliced into thin half-moons
- 15-16 ounces canned tomato sauce two 8-ounce cans or one 15-ounce can
- 2 28-ounce cans whole tomatoes with their juice
- 2 medium-large lemons juiced (about ⅓ cup juice)
- ½ cup light brown sugar gently packed
Instructions
- Fill a large stockpot with water and bring to a rolling boil. Using a sharp knife, carefully cut out the core from the bottom of the cabbage head. Gently place the whole cabbage into the boiling water. Cover and cook for approximately 10 minutes, occasionally rotating the cabbage with tongs so all sides spend time submerged. This softens the leaves for easy rolling.
- Carefully lift the softened cabbage from the pot using tongs or a slotted spoon and transfer to a colander set in a large bowl. Run cool water over the cabbage to stop the cooking process. Once cool enough to handle comfortably, gently peel away the outer leaves. If the inner leaves remain stiff, return the remaining cabbage to the boiling water for another 3-5 minutes until pliable.
- Using a paring knife, carefully shave off the thick, raised portion of the center rib from each cabbage leaf where it was attached to the core. This makes the leaves easier to roll and ensures even cooking. Set the prepared leaves aside.
- Preheat your oven to 375°F. In a medium bowl, combine the raw rice, grated onion, eggs, 1 teaspoon of salt, and ¼ teaspoon of pepper. Mix well. Add the ground chuck and use your hands to gently combine all ingredients until just mixed-don’t overmix or the meat will become tough. Form the mixture into 12-14 meatballs, each roughly between the size of a golf ball and baseball.
- Place one meatball in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll from the stem end toward the top, creating a neat package. Place each roll seam-side down on a platter. If you have small or torn leaves, use two overlapping leaves for one roll.
- Line the bottom of your heavy oven-safe pot(s) with any leftover cabbage leaves-this prevents the rolls from sticking and burning. Arrange the stuffed cabbage rolls in the pot seam-side down, packing them snugly. Scatter about half of the sliced onion half-moons over and between the rolls.
- Pour the tomato sauce and canned tomatoes with their juice over the cabbage rolls. If using whole tomatoes, break them open with a spoon or knife so their juices release. Add the fresh lemon juice, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper. You can stir these ingredients directly in the pot or mix them in a bowl first. Top with the remaining sliced onions.
- Place the pot(s) on the stovetop over medium-high heat and bring to a boil. Once boiling, sprinkle the brown sugar evenly over the top and gently stir it into the sauce without disturbing the rolls too much.
- Cover the pot(s) with their lids and transfer to the preheated 375°F oven. Bake covered for 1 hour. Then remove the lids and continue baking uncovered for an additional 1½ to 2 hours. The sauce should reduce and thicken, and the cabbage should become meltingly tender. The rolls will take on a beautiful caramelized color on top.
- Remove from the oven and let rest for 10-15 minutes before serving. The flavors will settle and the sauce will thicken slightly. Serve the stuffed cabbage rolls with plenty of the sweet-and-sour tomato sauce spooned over top.
Video
Notes
This copycat Katz’s deli stuffed cabbage recipe brings the legendary flavors of New York’s most famous delicatessen into your home kitchen.
The tender cabbage leaves cradling savory beef and rice, all bathed in that iconic sweet-and-sour tomato sauce, create pure comfort food magic.
While the recipe requires time and patience, the results are absolutely worth it-you’ll have a dish that feeds a crowd, freezes beautifully, and tastes even better the next day.
Whether you’re honoring your Eastern European heritage or simply craving authentic deli-style stuffed cabbage, this recipe delivers nostalgia and flavor in every single bite.
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