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Grandma Elaine's Unstuffed Sweet and Sour Cabbage

Grandma Elaine's Unstuffed Sweet and Sour Cabbage

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Chef Daddy Pete

This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1117 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
  2. Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
  3. Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
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Reviews

Ama's recipes
19
10/20/2008

This is the first recipe I have done a review on. I have made this multiple times and it is awesome. I made it as written. Don't leave out the ingredients you add at the end. They are what makes this recipes flavor so unique.

Rick
11
3/15/2010

THis is really good. It takes a few hours to prepare but it is really worth it. There is a nice balance between the sour lemon juice and the brown sugar and honey. I highly recomend this!

WINDYMOM
10
11/11/2008

I will never make cabbage rolls again. I have rarely heard my husband rave as much or as often as he does about this recipe. I make only a couple of changes. I use regular brown rice in the meatballs, and use a teaspoon of blackstrap molasses in evaporated cane juice in place of the brown sugar. I doubled this because I have a family of 11, and I usually think when it says "serves 10" they don't mean 10 of my kids! In this case, though, the recipe is abundant. I made it in a big Nesco roaster, and it was fabulous. A few kids would have preferred it without raisins, but I think the flavor is important. Fabulous recipe! I am so thankful to have it!