Stuffed Cabbage - Sweet and Sour Recipe - Cooking Index
1 | Green cabbage (large) | |
1 lb | 454g / 16oz | Lean ground beef |
2 tablespoons | 30ml | Onion - finely chopped |
1 teaspoon | 5ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
1 | Egg | |
1 tablespoon | 15ml | Long-grain rice |
2 tablespoons | 30ml | Water |
14 1/2 oz | 411g | Canned tomatoes - cut up |
15 oz | 426g | Tomato sauce |
1/2 cup | 80g / 2.8oz | Brown sugar - packed |
1/3 cup | 78ml | Lemon juice |
1/3 cup | 53g / 1.9oz | Golden raisins |
Preheat oven to 350F.
Break off 8 large outer leaves of cabbage. Boil leaves 4 to 6 minutes , until pliable. Drain on paper and set aside.
Combine beef, onion, salt, pepper, egg, rice and water. Divide mixture evenly between the cabbage leaves. Fold in sides of leaves and roll up.
Shred remaining cabbage and place in bottom of Dutch oven. Add tomatoes, tomato sauce, brown sugar, lemon juice and raisins. Stir to blend.
Place cabbage rolls close together, seam side down, on top of tomato mixture. Spoon some of the sauce on top and around cabbage rolls.
Cover and bake 2 hours. Remove lid and continue baking 30 minutes
Serving Ideas : Serve cabbage rolls on top of shredded cabbage.
Source:
Harry Goldstein
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