Sweet and Sour Stuffed Cabbage recipe

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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
1 cup ketchup
½ cup white sugar, or to taste

Nutrition Info

598.5 calories
carbohydrate: 82.9 g
cholesterol: 119.9 mg
fat: 18.2 g
fiber: 11.4 g
protein: 33.4 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1215.8 mg
sugar: 44.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

30 cabbage rolls

Recipe Note

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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