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Sweet and Sour Stuffed Cabbage

4

305 min

Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage Photo 1

Time

305 min

Serving

10 persons

Calories

599

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.

Ingredients

  • uncooked white rice: 0.66667 cup
  • water: 1 cup
  • heads cabbage, cored: 2 piece
  • ground beef chuck: 3 pound
  • eggs: 2 piece
  • ½ teaspoons garlic powder: 1 piece
  • salt and pepper: (to taste)
  • ketchup: 0.5 cup
  • onion: 1 piece (sliced)
  • tomatoes: 3 cans (28 ounce cans, crushed)
  • raisins: 0.5 cup
  • citric acid powder: 1 tsp
  • ½ teaspoons garlic powder: 1 piece
  • salt and pepper: (to taste)
  • ketchup: 0.5 cup
  • white sugar: 0.5 cup (optional)
  • ketchup: 1 cup
  • white sugar: 0.5 cup (to taste, optional)

Metric Conversion

Stages of cooking

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    Sweet and Sour Stuffed Cabbage Photo 2
  2. Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
    Sweet and Sour Stuffed Cabbage Photo 3
  3. Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
    Sweet and Sour Stuffed Cabbage Photo 4
  4. Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
    Sweet and Sour Stuffed Cabbage Photo 5
  5. Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
    Sweet and Sour Stuffed Cabbage Photo 6
  6. Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
    Sweet and Sour Stuffed Cabbage Photo 7
  7. Cook the rolls for 3 hours, basting the rolls every half hour.
    Sweet and Sour Stuffed Cabbage Photo 8

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