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January 09, 2005


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jodi Wood

How do you make sour cabbage?

Richard W.

Thanks so much for this wonderful article! I will definitely try this soon! I'm in Ontario, so no luck finding sour cabbage in stores here of course. I did find an explanation with recipe by a Bosnian person on how to sour cabbage here:


Thanks so much again!


Thanks for that. I've never been able to find instructions on my own!

Sandra MacCoul

I want to make cabbage rolls using sour cabbage but I live in the United Arab Emirates and I cannot purchase one here. How would I go about making a cabbage sour?



Hi, just made my sour leaf cabbage for the year and I live in Kelowna, BC.
Take heads of cabbage and blanche them in boiling water. Take out leaves and put in cold water. Cut out the rib and cut into pieces that will make cabbage rolls. Pile them into a crock or food grade pail. In a stock pot boil 20 cups of water with 1 cup of pickling salt (coarse salt) and 2 tbsp sugar. Let cool and pour over cabbage leaves. Place clean towel over top, a glass plate and weight. Let sit in cool area for 8 days. Each day take off towel and plate and rinse off scum. After the 8 days you have your leaves. Good luck

Geoffrey Wiseman

Actually, Richard W., depending on where you live in Ontario, I've seen Sour Cabbage in the Dominion at Vic Park and Danforth, if that's appealing.


Do you have a recipe for pampushky? I remember my mother making them when I was a child. Sadly, I do not remember the recipe, and my ex-wife kept all of my mother's hand written cookbooks. I do remember that my mother would make them late at night and then hide them in the freezer, or they would be eaten before they had even cooled.


Hi Rick,
This recipe for pampushky is from Traditional Ukrainian Cookery by Savella Stechishin.
Rich Basic Sweet Dough
2 tsp sugar
1/2 cup lukewarm water,
2 packages dry granular yeast
3/4 cup scalded milk, lukewarm
3/4 cup flour
1/2 cup butter
1/2 cup sugar
2 whole eggs
3-4 egg yolks
1 teaspoon salt
1 teaspoon vanilla
Grated rind of 1 lemon
4 1/2-5 cups sifted flour
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand until softened. Combine with the lukewarm milk and 3/4 cup flour. Beat well, cover and let sponge rise with the sugar. Beat the whole eggs and egg yolks together along with the salt. Combine with the butter-sugar mixture and beat thoroughly. Stir in the vanilla, lemon rind and sponge. Add the flour and knead in the bowl for about 10 minutes. This dough should be soft. Cover and let rise in a warm place until double in bulk. Punch down, knead a few times, and let rise again.
Poppy Seed Filling
1 cup poppy seed
1/3 cup honey or sugar
1 teaspoon lemon rind
1 egg white
Pour boiling water over the poppy seed and drain. cover with lukewarm water and soak for 30 minutes or longer. Drain over a fine sieve. Grind the poppy seed, using a coffee grinder. Add the honey, grated lemon rind. Beat the egg white until stiff and fold into the mixture.
Roll your dough about 1/4 inch thick. Cut into small rounds with cookie cutter and place a teaspoon of the poppy seed mixture. Seal the edges securely and place on lightly floured board. Let them double in bulk. Leave them uncovered to form a crust on the dough. they will absorb less fat when fried. Fry in canola oil at 375 degrees F. for about 3 minutes, turning them over to brown evenly on both sides. Drain on absorbemnt paper. Sprinkle with granulated sugar mixed with cinnamon.

If you live in Edmonton, go to Uncle Ed's Restaurant and they have them frozen to buy with different fillings.
They are worth the effort.

Tara Zieminek

Out here in Edmonton, Superstore carries sour cabbage. You might want to check with your Superstore in Ontario and ask if they can bring some in.

Dolores Carlson

The Sour Cabbage Rolls recipe is exactly the one I was looking for! It's going to smell like Baba's kitchen in my house shortly. In Kenora, Ontario we have sour cabbage heads in the Real Canadian Wholesale grocery store.


I've made lots of sour cabbage and it's much less expensive than the bought ones if you can find them..take as many heads of cabbage as your container will hold (I use a crock). Hollow out the core of each head, fill it with pickling salt, and place it core side up in the crock. When all the heads are in, partially fill a large baggie with water and place it on top to hold the heads down, then gently pour warm water down the side until all heads are covered. In about a 6 weeks you will have sour cabbage. Freeze them, and the leaves will fall off easily. I usually do this in the fall when cabbages are inexpensive.

Jerry Daszko

I just found this recipe doing a Google search. My parents were both Ukrainian (both have passed away), from the West of Ukraine (which the most astute amongst you will have already guessed by the spelling of my last name). I treasure recipes such as this , which remind me so much of my childhood. It's amazing to think the recipes which are most nostalgic to me now are the ones I used to moan about as a kid (with the exception of pyrohy, which I have ALWAYS loved)! I grew up in Chicago, which has a large Ukrainian community, but even there we could never find whole pickled cabbage. Now I live in Sacramento CA, which also has a very large Ukrainian community (mostly Baptists and Pentecostals, interestingly), but I can't find it in any of the many Ukrainian groceries around here, or in San Francisco (which has a not-insignificant Ukrainian community). I do envy the Ukrainians in Alberta and Saskatchewan, it would be interesting to be in a community where nearly everybody is at least somewhat familiar with your personal "soul food" recipes! Now that I'm thinking about it, I just might plan a summer vacation in Winnipeg in '09!

Geoffrey Falk

Thanks for the recipe. I am of German Mennonite heritage and this is essentially the recipe that I remember my mother making. I live in Toronto and I was lucky enough to find a sour cabbage in the Metro store at Front and Church last week. They do not always have it. The label says "St. Jacobs Foods, New Hamburg, Ontario."


Indulge yourself - get the Le Creuset. I held off, then broke down and bought one when it was on sale - you'll use it over and over. There is something very satisfying in handling heavy, quality cookware, and you won't regret the investment! For anyone with broken knobs - Le Creuset sells replacement stainless knobs and screws. Careful handling an tightening will keep your pot looking like new.

Susan Plamondon

I am desperately looking for the recipe for the miniature Holubsti of sour cabbage stuffed with rice and onions and brushed with butter. Your website describes them closest to what I am looking for.

Thank you and Happy Thanksgiving.

Selena Kirby

I make my cabbage rolls with just the following:

cabbage (blanched in water w/vinegar)
sauteed onions (1 lg) and bacon (1 lb)
salt & pepper

I mix the onions and bacon with the rice and then spoon and wrap it in the cabbage. I bake in a cake or roaster pan. I add a 1/2 cup of water and oil over with the left over cabbage leaves for approximatley 1 hour or until the cabbage leaves are soft and pliable.


Mine are in the pot on top of the stove now! I am trying to combine a few recipes and my memories of cabbage rolls are of the ones cooked in a pot on the stove.

I have taken ideas from a few different recipes and I am hoping for the best!

Carmen Birmingham

I make mine using a much simpler recipe. The sour cabbage leaves need to be rinsed before filling and rolling. The filling is just rice and onions, seasoned with just a bit of salt as the cabbage is very salty, pepper and cooked bacon bits, but I use chicken bouillon in the water when cooking the rice. I have omitted the bacon and bouillon and used plain water when preparing them for a vegetarian friend, so more onions can be used in the filling. Once rolled (very small - finger sized), I add water mixed with chicken bouillon to almost the top of the rolls and dot the entire top with small marble sized margarine (butter) pieces. I find that they need to cook for close to two hours, and you may need to add additional water (again mixed with the bouillon). They are a favorite in our house. This weekend I'm going to try the recipe in a "lazy" version and see how it works.


Can anyone advise why my Pumpusky open up and the filling comes out when I cook them. The oil is hot enough. Is there a trick to this. Thanks

generic viagra

This seems to be a very nice and new way of preparing cabbage, excellent and delicious idea.

Stock Pots

It looks delicious. I love trying recipes online, it tastes good after I did it like 3x. But the picture will really help me on successful result. I will try this one.

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