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How to Make Sweet and Sour Stuffed Cabbage - A Step-by-Step Guide

Stuffed cabbage is a classic dish that can be found in many different cuisines around the world. From Eastern Europe to the Middle East, stuffed cabbage is a popular and beloved comfort food that is often served at family gatherings and special occasions. This recipe for Sweet and Sour Stuffed Cabbage takes the traditional dish to a whole new level, adding a unique and delicious twist that is sure to impress your friends and family.

Stuffed cabbage typically consists of ground meat, r...

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Ingredients

  • ⅔ cup uncooked white rice
  • 1 cup water
  • 2 heads cabbage, cored
  • 3 pounds ground beef chuck
  • 2 eggs
  • 1 ½ teaspoons garlic powder
  • salt and pepper to taste
  • ½ cup ketchup
  • 1 onion, sliced
  • 3 (28 ounce) cans crushed tomatoes
  • ½ cup raisins
  • 1 teaspoon citric acid powder
  • 1 ½ teaspoons garlic powder
  • salt and pepper to taste
  • ½ cup ketchup
  • ½ cup white sugar (Optional)
  • 1 cup ketchup
  • ½ cup white sugar, or to taste (Optional)

Information

  • Prep Time: 1 hr
  • Cook Time: 3 hrs 50 mins
  • Additional Time: 15 mins
  • Total Time: 5 hrs 5 mins
  • Servings: 10
  • Yield: 30 cabbage rolls

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cook the rolls for 3 hours, basting the rolls every half hour.

    • Nutrition

    599 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 120mg
    • Sodium: 1216mg
    • Total Carbohydrate: 83g
    • Dietary Fiber: 11g
    • Total Sugars: 45g
    • Protein: 33g
    • Vitamin C: 117mg
    • Calcium: 214mg
    • Iron: 8mg
    • Potassium: 1685mg

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    Appetizer recipes
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    Vegetarian recipes
    Comfort food recipes