Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

merri rosenthal

"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."
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Ingredients

5 h 5 m servings 599 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Reviews

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This recipe bought back such wonderful memories. I remember my grandmother as well as my mother making this the same way with raisins, brown sugar and lemon juice. I was so excited finding thi...

I've been looking for a recipe like this. Just like grandma's. Even better the next day.

This is such a great recipe and everyone in my family has loved it. That being said, it is a little sweet and ketchupy in my opinion. My brother liked that about it and was basically drinking ...

Delicious. Just a tad too ketchupy.

I like this very much. The only change I made was to add more vinegar. The rolls do taste better the second time around. The next time I make these I will double the recipe and freeze some for a...

Tastes exactly like my Bubbe made for us. Served with lightly steamed baby carrots and mashed potatoes. I love this recipe and so does my husband!

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